Kimchi is most often cabbage based, and what are brussels sprouts but cute mini cabbages? This way you can skip a whole lot of chopping, though, which is perfect for me!

Ingredients:

• 2 teaspoons kosher salt
• 2 cups water
• 4 cups brussels sprouts, ends trimmed, outer leaves removed, and halved (if small) or quartered (if large)
• 1/4 cup onion
• 2 garlic cloves
• 1 inch ginger root, peeled
• 1 teaspoon fish sauce
• 1/8-1/4 cup gochugaru, depending on your spicy level preference – if you see both coarse and fine options, you want coarse
• chopped scallions (optional)
• grated carrots (optional)

Make a brine by heating the salt and water until the salt dissolves into the water. Remove from the heat and set aside. Place the prepared brussels sprouts in a large nonreactive bowl and set aside.

Combine the onion, garlic, ginger, and fish sauce in a food processor. Process until smooth, then pour into the bowl with the sprouts.

In the sink, in case of (very stinky) leaks.

Add the gochugaru, and the scallions and carrots if using. Stir well to combine.

Pack tightly into a quart jar (or two pints if that’s what’s available), and pour the brine over to fill any remaining gaps in the jar.

Press down with a glass weight, and make sure again the liquid completely covers the veggies and comes to the top of the jar.

Top with a fermenting lid. The lids I have are very similar to these, but all sorts of other options exist.

A dish to catch leaks is a good idea.

Leave the jars at room temperature (between 60 and 75), out of direct sunlight, for 7-10 days.

That’s what these lids are for.

Swap the fermentation lids for regular lids, store in the fridge, and enjoy!

Brussels Sprout Kimchi

Adapted from Weck Small-Batch Preserving.

• 2 teaspoons kosher salt
• 2 cups water
• 4 cups brussels sprouts, ends trimmed, outer leaves removed, and halved (if small) or quartered (if large)
• 1/4 cup onion
• 2 garlic cloves
• 1 inch ginger root, peeled
• 1 teaspoon fish sauce
• 1/8-1/4 cup gochugaru, depending on your spicy level preference
• chopped scallions (optional)
• grated carrots (optional)

Make a brine by heating the salt and water until the salt dissolves into the water. Remove from the heat and set aside. Place the prepared brussels sprouts in a large nonreactive bowl and set aside.

Combine the onion, garlic, ginger, and fish sauce in a food processor. Process until smooth, then pour into the bowl with the sprouts. Add the gochugaru, and the scallions and carrots if using. Stir well to combine. Pack tightly into a quart jar (or two pints if that’s what’s available), and pour the brine over to fill any remaining gaps in the jar. Press down with a glass weight, and top with a fermenting lid.

Leave the jars at room temperature (between 60 and 75), out of direct sunlight, for 7-10 days. Swap the fermentation lids for regular lids, store in the fridge, and enjoy!