Brussels Sprout Kimchi

Name: Brussels Sprout Kimchi
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Korean, Asian
Ingredients: 680 grams brussels sprouts, trimmed, halved; 2 teaspoons coriander seeds, crushed; 2 teaspoons fennel seeds, crushed; 2 Tbsps fish sauce (such as nam pla or nuoc nam); 4 garlic cloves; 1 Tbsp grated peeled ginger; 59 milliliters gochugaru (coarse Korean red pepper powder); 99 grams kosher salt; 1 smalls onion, coarsely chopped; 2 scallions, sliced; 1 Tbsp soy sauce; 2 Tbsps Sriracha

The recipe Brussels Sprout Kimchi could satisfy your Korean craving in about 30 minutes. For $1.85 per serving, you get a side dish that serves 4. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 99 calories, 7g of protein, and 1g of fat per serving. Head to the store and pick up scallions, ginger, kosher salt, and a few other things to make it today.

Instructions

Combine 3.5 ounces salt and 2 quarts warm water in a large bowl, whisking to dissolve salt.

Ingredients you will need

Water

Salt

Equipment you will use

Whisk

Bowl

Add brussels sprouts and top with a plate to keep brussels sprouts submerged.

Ingredients you will need

Brussels Sprouts

Let sit at room temperature 4 hours; drain. Rinse, drain, and place in a large bowl.

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Bowl

Pulse onion, scallions, garlic, gochugaru, fish sauce, Sriracha, ginger, soy sauce, and coriander and fennel seeds in a food processor until smooth.

Ingredients you will need

Fennel Seeds

Fish Sauce

Coriander

Gochugaru

Green Onions

Soy Sauce

Sriracha

Garlic

Ginger

Onion

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Food Processor

Add to bowl with brussels sprouts and toss.

Ingredients you will need

Brussels Sprouts

Equipment you will use

Bowl

Transfer to two 32-ounce canning jars, packing down to eliminate air gaps.

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Canning Jar

Combine remaining .7 ounce salt and 1 quart warm water in a large bowl, whisking to dissolve salt.

Ingredients you will need

Water

Salt

Equipment you will use

Whisk

Bowl

Add pickling liquid to jars to cover brussels sprouts, leaving at least 1" headspace. Cover jars with lids.

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Brussels Sprouts

Let sit out of direct sunlight at room temperature until kimchi tastes tangy and releases bubbles when stirred, 3-5 days. Chill.

Ingredients you will need

Kimchi

DO AHEAD: Kimchi can be made 2 months ahead (flavor will deepen). Keep chilled.

Ingredients you will need

Kimchi

20 calories, 0 fat, 2 g fiber

Bon Appétit

Equipment

Ingredients

Servings:

680grams

brussels sprouts, trimmed, halved 2teaspoons

coriander seeds, crushed 2teaspoons

fennel seeds, crushed 2Tbsps

fish sauce (such as nam pla or nuoc nam)4

garlic cloves 1Tbsp

grated peeled ginger 59milliliters

gochugaru (coarse Korean red pepper powder)99grams

kosher salt 1smalls

onion, coarsely chopped 2

scallions, sliced 1Tbsp

soy sauce 2Tbsps

Sriracha

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Gabrielskloof Chenin Blanc. It has 4.4 out of 5 stars and a bottle costs about 20 dollars.