Smoked Brussel Sprout Kimchi

1. 1

   Using a mandiline thinly slice the brussels sprouts. Put into a colander, and add salt mixing well. Allow this to drain for 2 hours, until it is wilted. This is an important step so don't rush it.

2. 2

   In a medium size bowl combine vinegar and sugar and allow to dissolve. Incorporate chili paste, ginger, garlic and smoked paprika. Take the sliced brussels sprouts and rise throughly, dry well.

3. 3

   Mix vinegar solution with the now dry brussels sprouts and pack into a clean container, cover. Refrigerate for minimum of 48 hours before use. As this ages it will become spicier.

4. 4

   I like this as a condiment for fish tacos, or served with a cheese board.

* Per serving · 4 servings · Values may vary.

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