Brussels sprout kimchi
Ingridients:
1 kg Brussels sprouts
35 g sea salt
6 garlic cloves
1 tbsp ginger root
1 tbsp brown sugar
1 tbsp. oyster sauce
1 tsp. chili pepper flakes
1 tsp. crushed white pepper
1 bunch of dill
1 bunch of young green onions
500 ml mineral water
4 300 ml glass jars
Instructions:
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.