Brussels sprout kimchi

Wash the jars with baking soda and sterilize them in a preheated oven at 100°C (210°F) for 20 minutes. Let cool.

Cut the cabbage into quarters. Place in a pot or bowl.

Add salt and mix the cabbage with the salt using your hands.

Pour water over the cabbage until it is covered. Place a plate on top and weigh it down with something heavy. Leave at room temperature for 1-2 hours.

Rinse the cabbage 3 times and soak it in water for another 20 minutes.

Peel and finely chop the garlic and ginger.

In a large bowl, mix the garlic, ginger, sugar, oyster sauce, spices, and herbs.

Add the cabbage and mineral water. Mix well.

Pack the cabbage tightly into sterilized jars, leaving 2 cm of space at the top.

Pour over the brine and seal with lids.

Leave the kimchi at room temperature for 1-5 days to ferment, occasionally (once a day) opening the jar to release air and mixing.

Then place in the refrigerator. It can be eaten immediately but is better if allowed to sit for another 1-2 weeks.

Recipe and photos were made for Striped Apron magazine, Spring 2021.