Korean-Style Fermented Brussels Sprouts

Ingredients

Estimated total cost: €6.61 · €1.10/serving

• 3.5 ounces plus .7 ounces kosher saltEst. price €0.25–€0.60
• 1 1/2 pounds small brussels sprouts, trimmed, halvedEst. price €2.50–€4.50
• 1/2 small onion, coarsely choppedEst. price €0.15–€0.35
• 2 scallions, slicedEst. price €0.10–€0.25
• 4 garlic clovesEst. price €0.20–€0.40
• 1/4 cup gochugaru Est. price €2.00–€4.50
• 2 tablespoons fish sauce Est. price €0.60–€1.20
• 2 tablespoons SrirachaEst. price €0.40–€0.80
• 1 tablespoon grated peeled gingerEst. price €0.15–€0.30
• 1 tablespoon soy sauceEst. price €0.10–€0.25

Steps

1. 1

   In a large bowl, mix 3.5 ounces of salt with 2 quarts of warm water, stirring until the salt is fully dissolved. Submerge the brussels sprouts in this brine and place a plate on top to keep them under the liquid. Allow it to rest at room temperature for 4 hours before draining. After draining, rinse the brussels sprouts thoroughly, drain again, and transfer them to a large bowl for further preparation.

2. 2

   Begin by pulsing together onion, scallions, garlic, gochugaru, fish sauce, Sriracha, ginger, soy sauce, and coriander and fennel seeds in a food processor until a smooth paste forms. Combine this mixture with brussels sprouts in a bowl and mix well to coat the vegetables evenly. Pack the seasoned brussels sprouts into two 32-ounce canning jars firmly to remove any air pockets.

3. 3

   In a large bowl, mix 0.7 ounce of salt with 1 quart of warm water, stirring until the salt is fully dissolved. Pour this pickling solution into jars to cover the brussels sprouts, ensuring there's at least a 1-inch gap from the top. Seal the jars with lids and place them in a spot away from direct sunlight at room temperature. Allow the kimchi to ferment until it develops a tangy flavor and bubbles rise when stirred, which typically takes around 3-5 days. Once ready, refrigerate the kimchi to halt the fermentation process.

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• Cultural note

  Fermented foods are an integral part of Korean cuisine, known for their unique flavors and health benefits. This dish combines traditional Korean ingredients like gochugaru, fish sauce, and ginger to create a tangy and spicy side dish that is popular in Korean households.

• Seasonal note

  Brussels sprouts are typically in season from fall to early spring, making this dish ideal for the colder months. Fermenting them can help preserve their freshness for longer periods.

• Health note

  This Korean-style fermented Brussels sprouts dish is rich in fiber, vitamins A, C, and K, which support immune function, bone health, and skin health. With only 70 calories per serving and low in fat, it can be a nutritious addition to a balanced diet.