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Brussels Sprout Kimchi | Great Performances


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Brussels Sprout Kimchi
by Caitlyn Austin, Katchkie Farm

Brussels sprouts have made a come back. There once was a time when the mention of their round leafy form was promptly followed by an exasperated "ew". Brussels sprouts have unjustifiably been known as America's vegetable villain. What America doesn't know is they're likely eating out of season brussels sprouts from across the world! 

Brussels sprouts are bitter when they're not picked at the right time. The best-tasting sprouts are young, small and harvested after a few frosts. These are not the sprouts commonly found at the supermarket, which is how brussels sprouts received their bad rep. So, CSA members, I task you with continuing brussels sprouts rebirth and go forth to preach the good news: Brussels sprouts are delicious, buy local! 

Here's a recipe that will preserve your delicious fresh brussels sprouts to enjoy throughout the winter:


3.5 ounces plus .7 ounces Kosher salt 
1 1/2 pounds Brussels sprouts, trimmed and halved 
1 small Yellow onion or 1 small leek (white part), diced 
2 Scallions, sliced thin
1/4 cup Gochugaru (coarse Korean red pepper powder)
2 tablespoons Fish sauce (optional)
2-3 tablespoons Sriracha (depending on desired spice level)
1 tablespoon grated peeled Ginger
1 tablespoon Soy sauce
sesame seeds (optional)2 teaspoons fennel seeds, crushed (optional)


1. Combine 3.5 ounces salt and 2 quarts warm water in a large bowl, whisk to dissolve. Add brussels sprouts and top with a plate (to keep brussels sprouts submerged). Let sit at room temperature 4 hours; drain. Rinse, drain, and place in a large bowl.
2. Combine onion, scallions, garlic, gochugaru, fish sauce, Sriracha, ginger, soy sauce, and fennel seeds in a food processor and pulse until smooth.
3. Toss brussels sprouts in mixture, make sure brussels sprouts are thoroughly coated. Transfer to two 32-ounce canning jars. Packing down the vegetables is an important part to canning them. Use a wooden spoon to push brussels sprouts down to eliminate any air gaps. 
4. Combine remaining .7 ounce salt and 1 quart warm water in a large bowl, whisk dissolve salt. Add pickling liquid to jars to cover brussels sprouts. Cover jars with lids. Let sit out of direct sunlight at room temperature until kimchi tastes tangy and releases bubbles when stirred, 3-5 days. Place in refrigerator. This will last for several months. 

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