Brussels Sprout Kimchi

Ingredients

• •3½ ounces kosher salt
• •1½ pounds brussels sprouts
• •½ small onion
• •2 whole scallions
• •4 cloves garlic
• •¼ cup gochugaru
• •2 tablespoons fish sauce
• •2 tablespoons Sriracha
• •1 tablespoon ginger
• •1 tablespoon soy sauce
• •2 teaspoons coriander seeds
• •2 teaspoons fennel seeds
• •note

Cooking Instructions

1. 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.

   240 min

2. 2.

   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.

   15 min

3. 3.

   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.

   7200 min

4. 4.

   DO AHEAD: Kimchi can be made 2 months ahead (flavor will deepen). Keep chilled.