Quick Brussels-Sprouts Kimchi

This sped-up preparation of kimchi can be eaten immediately or stored for up to a month.

Brussels Sprouts Kimchi With Peppers and Carrots

Makes about 2 cups

  • 4 cups shredded Brussels sprouts
  • 5 green onions, sliced long and thin on the bias
  • 2 tbs. Korean chili pepper flakes or crushed red chili flakes
  • 1/2 tsp. minced garlic
  • 1 tsp. minced gingerroot
  • 1 tsp. sugar
  • 1 tbs. fish sauce or anchovy sauce

Toss the shredded Brussels sprouts and green onions with the salt and allow to sit for 20 minutes. Meanwhile, mix the remaining ingredients in a small bowl. After 20 minutes, rinse the sprouts and onions well and drain well; then, combine with the spice mixture. The kimchi is now ready to eat. If you would like to age it a bit, place the mixture in a tightly sealed canning jar and allow to sit overnight at room temperature. Store in the refrigerator and consume within one month.

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