It’s hard to imagine a fermented food loved so much as to have its own museum, but Kimchi, Korea’s national food, has its very own Kimchi Field Museum in Seoul. In the museum, tourists learn that there are 187 officially documented varieties of traditional Kimchi, which goes to show you how versatile a dish Kimchi can be. Brussels sprout kimchi, though not a traditional variety, substitutes Brussels sprouts for cabbage to transform a traditional dish into something only available in the comfort of your own fermentation kitchen.
Brussels sprouts are a cruciferous vegetable related to broccoli, cabbage, and cauliflower and are therefore often interchanged in recipes. They’re also just as easy to grow in the backyard garden. And, their hardiness lends them perfectly to fermenting.
Brussels sprouts may be low in calories but they’re packed with nutrition. According to HealthLine, just a half-cup of this SuperBall-like vegetable includes 137% of the recommended daily intake of vitamin K, 81% of vitamin C, 12% of vitamin A, and 2 grams of protein. Add the nutritional boost fermenting brings to the equation, and you’ll be supercharged.
From late fall through mid-winter, Brussels sprouts are available by the pint in our local farmers’ market. If you’re unable to grow your own, we recommend you check your local market or small, local grocer.
This recipe utilizes that small-batch farmers’ market quantity of Brussels sprouts to make something that you can slowly enjoy as a condiment for the rest of the cold weather months. Fermented Brussels sprout kimchi has a flavor similar to, but not quite the same as, traditional kimchi with a firmer, crispier result.
Small Batch Brussels Sprout Kimchi
Dive into the world of bold flavors and gut-friendly delights with our Fermented Brussels Sprout Kimchi recipe. Kimchi, a staple in Korean cuisine, meets the earthy goodness of Brussels sprouts in this fusion of tradition and innovation. As we embark on this culinary adventure, discover how the fermentation process transforms these humble Brussels sprouts into a tangy, probiotic-rich delicacy. Beyond the spicy kick and vibrant crunch, fermented Brussels sprout kimchi offers a unique twist on a classic, introducing a new level of complexity and health benefits to your palate.
Prep Time: 10-20 minutes
Fermentation time: 3 days to 3 Weeks
Yield: 1.5 to 2 Cups
Ingredients
• 1 Pint Brussels Sprouts
• 1 Small Carrot
• 3-4 Scallions
• 1 tsp Fresh Ginger, Minced
• 1 tsp Fresh Garlic, Minced
• 1 tsp Thai Fish Sauce (optional)
• 1 tsp Red Pepper Powder, Chili Paste, or Hot Sauce (without preservatives)
• ¼ tsp Red Pepper Flakes, dried (more if desired)
• 2 tsp salt dissolved in 2 cups water
Equipment
• 1 Wide Mouth Pint Mason Jar
• Fermentools Kit
• Small Knife
Directions
1. Cut Brussels sprouts into quarters and carrots into small matchsticks or thin coins.
2. Mince scallions, ginger and garlic.
3. Mix Brussels sprouts, carrots, scallions, ginger, garlic, fish sauce, red pepper powder, and flakes in a small bowl until evenly combined. Make sure your hot sauce does not contain preservatives that may harm the lactobacillis and prevent good fermentation activity.
4. Pack vegetable and spice mixture into a wide-mouth pint mason jar, and pour salt brine over, making sure all vegetables are submerged.
5. Use a glass fermenting weight to keep vegetables submerged to maintain an anaerobic environment for lacto-fermentation.
6. Seal with your Fermentools gasket, lid, and airlock.
7. Ferment for a minimum of 3 days, but ideally allow 2-3 weeks for flavors to fully develop.
Once the batch has reached its desired fermentation level, remove the airlock and Fermentools lid and apply a mason jar lid for storage in the refrigerator.
Final Words
In conclusion, our Fermented Brussels Sprout Kimchi is a testament to the art of fermentation, where tradition meets experimentation. The bold flavors, crisp textures, and probiotic richness make this kimchi a standout addition to your culinary repertoire. As you savor the tangy and spicy notes, appreciate the health benefits that come with each bite. Let this recipe be an inspiration to explore the world of fermented foods, bringing a touch of Korea to your table with a Brussels sprouts twist.
FAQs
The fermentation time can vary, but on average, it takes about 3 to 7 days. Factors such as room temperature and personal taste preferences influence the duration. Taste periodically to achieve the desired level of fermentation.
Absolutely! The level of spiciness can be tailored to your liking. Increase or decrease the amount of Korean red pepper flakes (gochugaru) based on your spice preference.
Fermented foods like Brussels sprout kimchi are rich in probiotics, which promote gut health. They can aid in digestion, boost the immune system, and contribute to overall well-being.
Once the desired level of fermentation is reached, transfer the kimchi to a sealed container and refrigerate. This slows down the fermentation process, and the kimchi can be stored for several weeks in the refrigerator.