Brussels Sprout Kimchi Food

BRUSSELS SPROUT KIMCHI

Brussels Sprout Kimchi image

Provided by Jon Churan

Categories Side Low Fat Low Cal Low Cholesterol Brussels Sprout Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added

Yield Makes 2 quarts

Number Of Ingredients 13

Ingredients

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

Steps:

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.

BRUSSELS SPROUTS WITH KIMCHI

Brussels Sprouts with Kimchi image

Provided by Mark Bittman

Categories easy, quick, one pot, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pound brussels sprouts
1/4 pound bacon, minced
1 cup cabbage kimchi, plus some of its juice, at room temperature
2 tablespoons butter
Salt and freshly ground black pepper

Steps:

Preheat oven to 400 degrees. If sprouts are small, simply trim them; if larger, trim and cut in half top to bottom. Put bacon in ovenproof pan and cook over medium heat, stirring occasionally, until just about crisp, 5 minutes or so. Remove with slotted spoon and add sprouts, cut-side down.
Cook until they begin to sizzle, then transfer to oven. Roast until brown on one side, then shake pan to redistribute. Remove when bright green but browned and fairly tender, about 10 to 15 minutes. Meanwhile, purée kimchi in food processor or blender until fairly smooth.
Return pan to stove over medium heat and stir in butter, salt and pepper, and bacon. Put kimchi in bottom of a bowl and top with sprouts. Spoon a little kimchi juice over all and serve.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 17 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 435 milligrams, Sugar 3 grams, TransFat 0 grams

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