Brussels Sprout Kimchi Recipe

Name: Brussels Sprout Kimchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
["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:"]

157

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Brussels Sprout Kimchi falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brussels Sprout Kimchi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions