Brussels Sprouts Kimchi Recipe
Brussels Sprouts Kimchi is the best way to get the most out of that giant bag of Brussels sprouts you couldn't help but pick up! Spicy, salty, tangy and so refreshingly delicious!
Servings: 4 servings
Ingredients
- ¼ red onion thinly sliced lengthwise
- 1 pound Brussels sprouts
- 1 large carrot finely julienned
- 2 green onions cut into 2-inch pieces
Kimchi Seasoning
- 2 cloves garlic very finely minced
- ½ teaspoon grated fresh ginger
- 2 tablespoons gochugaru pureed
- 1 tablespoon fish sauce
- 1 teaspoon sea salt plus more to taste
- 2-3 teaspoons toasted sesame seeds
Instructions
Prep Kimchi Vegetables
- Soak sliced onions in ice cold water to take off some of the bite for a few minutes while you prep the rest of the ingredients.
- Remove and discard bruised outer leaves from the sprouts. Peel off large leaves intact. When you get to the very tight inner leaves, slice the whole sprout through the stem end to make super-thin slices.
Make Brussels Sprouts Kimchi
- Place sliced Brussels sprouts, julienne carrots, and sliced green onions in a mixing bowl. Drain ice water from onions and add to the mixing bowl.
- Sprinkle minced garlic, grated ginger, sea salt, gochugaru, fish sauce, and sea salt over the Brussels sprouts, onions, carrots, and green onions. Stir everything to combine. Make sure the Brussels sprouts are evenly and well coated; using your hands to gently massage the seasoning into the leaves is highly encouraged, but wear gloves!
- To eat right away, garnish with toasted sesame seeds. Within the first few hours, the Brussels Sprouts Kimchi will taste like a highly seasoned, spicy salad.
- Place the Brussels Sprouts Kimchi into a glass container. Cover with a tightly fitting lid and store in the refrigerator up to 3 days.
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Notes
Brussels Sprouts Kimchi is not meant to ferment for long, so it tastes best within 3 days.
1 serving = ¼ cup of Brussels Sprouts Kimchi