Brussels Sprout Kimchi

My Unexpected Culinary Adventure: Brussels Sprout Kimchi

I never considered myself a kimchi enthusiast. Kimchi, to me, was that vibrant, spicy condiment you saw gracing the sides of Korean dishes in restaurants, a delicious mystery I’d occasionally nibble on but never attempt to make myself. I’m more of a ‘comfort food’ kind of cook, sticking to tried-and-true recipes passed down through generations or adapted from my favorite cookbooks. However, a recent trip to a local farmer’s market changed everything.

I’d always admired the vibrant colors of the fresh produce, the earthy aroma of the mushrooms, and the cheerful chatter of farmers talking passionately about their crops. That particular Saturday, however, a peculiar sight captivated my attention: a mountain of incredibly fresh, perfectly sized Brussels sprouts. Usually, I found Brussels sprouts a bit… intense, often overcooked and bitter. But these were different. They practically glowed with a vibrant green hue, their leaves firm and tightly packed. An idea sparked – I’d try something new. That’s how my kimchi journey began.

The recipe I chose was for Brussels Sprout Kimchi, a twist on the classic kimchi I found intriguing. It was a recipe that embraced both the familiar and the unexpected. The initial steps were surprisingly straightforward; a simple brine of salt and water, a gentle submersion of the sprouts, and then the magic of fermentation. It was a meditation of sorts, a delicate dance of preparing the sprouts, then adding the vibrant, spicy paste made with gochugaru, a Korean chili powder that's not only beautiful but also packs quite a fiery kick.

The waiting period was the hardest part. Three to five days of anticipation as the kimchi fermented, transforming its texture and flavor. It's fascinating to watch the bubbles appear, a sign that the beneficial bacteria are hard at work. The aroma that emanated from the fermenting kimchi was intoxicating, an exciting blend of sharp spice and intriguing fermentation tang. It was a sensory experience unlike any other in my cooking adventures.

The final result? Absolutely spectacular. The Brussels sprouts, once slightly bitter, had undergone a delightful transformation. They developed a pleasantly tangy flavor, with a satisfying crunch that balanced out the spice perfectly. The kimchi’s vibrant red hue also brightened my palate and was just visually appealing. It was unlike anything I had ever tasted before. The beautiful color of the gochugaru gave it such a vibrant color; it looked as beautiful on the plate as it tasted.

This kimchi wasn't just a side dish; it became the star of many meals. I enjoyed it with pan-fried dumplings, added a dollop to my ramen, and even incorporated it into my morning eggs. Its versatility surprised me. It was a flavor explosion with every bite. The crunchy texture of the Brussels sprouts contrasted perfectly with the creamy eggs and the subtle heat of the kimchi was a wonderful way to add depth of flavor.

But more than just a delicious condiment, making this kimchi was an experience that expanded my culinary horizons. It was a reminder that stepping outside of my comfort zone could lead to unexpected rewards. The process of fermentation felt almost alchemic, a transformation of simple ingredients into something complex and deeply satisfying. The joy of creating something delicious from scratch, witnessing the fermentation process and the resulting vibrant flavor, was exhilarating. It was an introduction to a whole new world of flavors, techniques, and culinary possibilities, all sparked by a simple, beautiful pile of Brussels sprouts.

Making Brussels Sprout Kimchi has become a cherished ritual, a small act of self-care that connects me to the natural rhythms of food production. The tangy flavor, the satisfying crunch, and the memories it evokes make it far more than just a side dish. It's a reminder that sometimes, the most unexpected culinary adventures can lead to the most fulfilling and delicious discoveries.

Step-by-step

• 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.