Brussels Sprouts Kimchi

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse the brussels sprouts, trim the ends & cut in half. Rinse again then sprinkle salt on each sprout half. Submerge in 3 cups luke warm water. Set aside & let soak at room temperature for 2-3 hours.

Step 2

In the meantime, heat the rice flour & 1 cup of water in a saucepan over medium heat until thick. Remove the pan from heat & pour into a blender. Add the ginger, gochugaru, fish sauce, sugar, garlic & onion. Puree.

Step 3

Once the brussels sprouts have soaked for 2-3 hours, drain & keep the soaking liquid. Rinse the sprouts twice more. In a large bowl, add the pureed kimchi paste over each sprout half. Make sure each sprout is covered. Pour the sprouts into jar or storage container. Pour the pickling liquid over the sprouts leaving about 1 inch at the top. Seal & store in a dark space away from sunlight for 3-5 days. Once opened, keep refrigerated.

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