from the kitchen: Brussels sprout kimchi


  • 2.5 lbs. Brussels sprouts
  • 1 yellow onion
  • 3 Tbs. fresh garlic, crushed
  • 2 bunches of scallions (approximately 6-8)
  • 4 oz. good quality sea salt
  • 3 Tbs. soy sauce
  • 2 Tbs. fish sauce
  • 4 Tbs. clam juice
  • 2 Tbs. coriander seeds*
  • 2 Tbs. fennel seeds*
  • 2 tsp. chili flakes
  • 1 wide mouth canning jar (with lid)


Thinly slice Brussels, yellow onion and scallions; combine in large mixing bowl

Sprinkle salt over chopped vegetables and massage leaves until they begin to soften and release liquid; add enough water to the bowl to cover and place a heavy plate or dish on top in order to fully submerge; allow to stand at room temperature for a minimum of one hour

Transfer slaw to colander and rinse thoroughly under cold water; allow to drain for 20 minutes

Meanwhile, in a small mixing bowl combine garlic, soy, fish sauce, clam juice, coriander seeds, fennels seeds, and chili flakes; whisk thoroughly

After 20 minutes, gently squeeze any remaining water from chopped vegetables and return them to your large bowl; add seasoning brine; work ingredients together until leaves are completely coated

Pack the entire contents into the jar; be sure to press kimchi so that it is fully submerged in the brine, with at least one inch of headspace to allow room for fermentation/expansion

Cover the jar with cheese cloth (secured with a rubber band) and ferment for 3-5 days; check kimchi at least once a day, pressing contents down with the handle of a clean spoon to be sure that they remain well below the liquid line

When kimchi is actively bubbling and aged to taste, transfer jar to fridge for storage; kimchi may consumed immediately or aged for a week (or more) before use

*We recommend toasting your spices for the most robust flavor, however this is an optional step.

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