Kimchi Brussels Sprouts Food

BRUSSELS SPROUT KIMCHI

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.

KIMCHI BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400°F. Spray a rimmed baking sheet with nonstick cooking spray. Place the Brussels sprouts on the baking sheet, drizzle the olive oil, sprinkle with salt and toss. Spread out on the sheet and bake for about 20 minutes, until the Brussels sprouts are just tender and browned in spots.
• Meanwhile, place the fish sauce, sugar, garlic, ginger, and gochujang paste in a food processor and process to combine. Turn the mixture into a large bowl and stir in the chili flakes, scallions, and red onion.
• Add the cooked Brussels sprouts to the bowl and toss so that they are well coated with the dressing. Serve warm.

KIMCHI WITH RED CABBAGE AND BRUSSELS SPROUTS

Steps:

• Using a mandoline, slice Brussels Sprouts and carrots, using a cut-proof glove for safety.
• Dissolve salt in a large bowl with 5 cups of warm water. Add cabbage, Brussels Sprouts, carrots, and green onion to the bowl and soak for 1 hour.
• While the vegetables are soaking, prepare the chili paste. In a large bowl, stir together 1/4 cup water, rice vinegar, fish sauce, and sugar. Add chili flakes, ginger, garlic, and anchovies and blend thoroughly.
• Drain vegetables using a sieve set over a bowl, reserving brined juices.
• Add drained vegetables to the bowl with the chili paste and mix well to coat. Pack into glass jars (an old pickle jar works perfectly for this).
• Pour some of the reserved brine into the bowl with the chili paste residue. Mix to capture leftover seasonings, and pour chili-brine into the jar. Cover and let stand at room temperature overnight. Refrigerate and eat within 1 week.