Some like it hot!
If you've been to this blog prior then you know that I have been somewhat fascinated with the art of fermentation for sometime (click here), so this recipe should not come as a surprise. I initially got the idea when I came across a recipe for brussels sprouts kimchi at the website of Bon Appetite. Intrigued, I tried it but changed it up a bit to fit my tastes. Anyhow, it is really good (and really spicy) and easy to make. If you like fermented foods I hop you try this recipe (which is below).
Brussels Sprouts Kimchi
Makes
1 gallon
4
pounds brussels sprouts, stems trimmed and cut in half
7
ounces kosher salt
4
quarts water
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1
small onion, peeled and quartered
8
scallions
4
garlic cloves, peeled
¼
cup gochugara (Korean crushed pepper) or Aleppo pepper
½
cup soy sauce
½
cup Sriracha
8
slices peeled ginger
1
tablespoon coriander seeds
1
tablespoon fennel seeds
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2
quarts water
1½
ounces kosher salt
Place
the brussels sprouts in a large bowl, dissolve the 7 ounces salt in
the 4 quarts water and pour it over the brussels sprouts. Allow them
to soak for one hour, then drain and rinse them, discarding the
water.
Combine
in a blender, the onion, scallions, garlic, crushed pepper, soy
sauce, Sriracha, ginger, coriander, and fennel. Then puree until
smooth.
Pour
the spice mixture over the brussels sprouts in a large bowl,
combining throughly, then transfer them to a gallon-sized glass jar.
Mix the remaining 2 quarts of water and 1½ ounces salt
together—allowing the salt to dissolve, and pour it over the
brussels sprouts. Gently press the brussels sprouts to release any
air pocket, but making sure that the vegetable is covered by an least
a half-inch of liquid. Put a small plate or other object on the
vegetable to keep them submerged. Cover the jar with a lid. Either
leave the lid ajar or poke a small hole in it to allow the release of
pressure and bubbles as it the kimchi ferments.
Leave
the jar at room temperature for about 5 days, or until it is bubbling
and tastes slightly sour, then refrigerate. The brussels sprouts
kimchi will keep for months in refrigeration.
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