Brussels Sprout Kimchi

Name: Brussels Sprout Kimchi
Yield: 4 servings
Ingredients: 1 3.5 ounces plus .7 ounces kosher salt; 1 1 1/2 pounds small brussels sprouts, trimmed, halved; 1 1/2 small onion, coarsely chopped; 1 2 scallions, sliced; 1 4 garlic cloves; 1 1/4 cup gochugaru (coarse Korean red pepper powder); 1 2 tablespoons fish sauce (such as nam pla or nuoc nam); 1 2 tablespoons Sriracha; 1 1 tablespoon grated peeled ginger; 1 1 tablespoon soy sauce; 1 2 teaspoons coriander seeds, crushed; 1 2 teaspoons fennel seeds, crushed; 1 Ingredient info: Gochugaru can be found at Korean markets.

From the kitchen of Carly

Crispy brussels sprouts meet fiery Korean heat in this addictive kimchi. Brined until tender, then packed with gochugaru, fish sauce, and ginger, it ferments into something tangy, spicy, and utterly crave-able. Serve alongside grain bowls or whenever you need that funky, complex kick.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13.5 ounces plus .7 ounces kosher salt
11 1/2 pounds small brussels sprouts, trimmed, halved
11/2 small onion, coarsely chopped
12 scallions, sliced
14 garlic cloves
11/4 cup gochugaru (coarse Korean red pepper powder)
12 tablespoons fish sauce (such as nam pla or nuoc nam)
12 tablespoons Sriracha
11 tablespoon grated peeled ginger
11 tablespoon soy sauce
12 teaspoons coriander seeds, crushed
12 teaspoons fennel seeds, crushed
1Ingredient info: Gochugaru can be found at Korean markets.

Instructions

Combine 3.5 ounces salt and 2 quarts warm water in a large bowl, whisking to dissolve salt. 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.
Pulse onion, scallions, garlic, gochugaru, fish sauce, Sriracha, ginger, soy sauce, and coriander and fennel seeds in a food processor until smooth. Add to bowl with brussels sprouts and toss. Transfer to two 32-ounce canning jars, packing down to eliminate air gaps.
Combine remaining .7 ounce salt and 1 quart warm water in a large bowl, whisking to dissolve salt. Add pickling liquid to jars to cover brussels sprouts, leaving at least 1" headspace. 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. Chill.
DO AHEAD: Kimchi can be made 2 months ahead (flavor will deepen). Keep chilled.