Name: Brussels Sprout Kimchi
Cook time: 30 minutes
Total time: 3 days or longer
Yield: Makes 2 quarts
Ingredients: 3.5 ounces plus .7 ounces kosher salt; 1 1/2 pounds small brussels sprouts, trimmed, halved; 1/2 small onion, coarsely chopped; 2 scallions, sliced; 4 garlic cloves; 1/4 cup gochugaru (coarse Korean red pepper powder); 2 tablespoons fish sauce (such as nam pla or nuoc nam); 2 tablespoons Sriracha; 1 tablespoon grated peeled ginger; 1 tablespoon soy sauce; 2 teaspoons coriander seeds, crushed; 2 teaspoons fennel seeds, crushed; Ingredient info: Gochugaru can be found at Korean markets.

Top view of open glass jar filled with redcolored Brussels sprout kimchi.

Brussels Sprout KimchiChristopher Testani

The shape of the crystals varies quite a bit from brand to brand, so measuring kosher salts by weight is the most reliable method. Not ready to invest in a scale? See the box below for volume conversions.

Recipe notes

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