Brussels Sprout Kimchi
Brussels Sprout Kimchi is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Combine 3.5 ounces salt and 2 quarts warm water in a large bowl, whisking to dissolve salt.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine 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.
DO AHEAD: Kimchi can be made 2 months ahead (flavor will deepen).
Keep chilled.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.