KIMCHI WITH RED CABBAGE AND BRUSSELS SPROUTS

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Kimchi With Red Cabbage and Brussels Sprouts image

I've decided that this is my favorite way to make kimchi. The color is striking and the Brussels sprouts add a lot of flavor to an already flavorful recipe.

Provided by Late Night Gourmet

Categories     Vegetable

Time 1h30m

Yield 48 serving(s)

Number Of Ingredients 12

1/2 red cabbage, shredded
8 Brussels sprouts, sliced thinly
2 ounces carrots, peeled and sliced thinly
2 ounces gingerroot, peeled and grated
2 garlic cloves, grated
1 ounce green onion
5 tablespoons kosher salt
1 teaspoon crushed red pepper flakes (or Korean chili flakes)
3 anchovy fillets, finely chopped
1 ounce fish sauce
2 ounces rice vinegar
1 teaspoon sugar

Steps:

  • Using a mandoline, slice Brussels Sprouts and carrots, using a cut-proof glove for safety.
  • Dissolve salt in a large bowl with 5 cups of warm water. Add cabbage, Brussels Sprouts, carrots, and green onion to the bowl and soak for 1 hour.
  • While the vegetables are soaking, prepare the chili paste. In a large bowl, stir together 1/4 cup water, rice vinegar, fish sauce, and sugar. Add chili flakes, ginger, garlic, and anchovies and blend thoroughly.
  • Drain vegetables using a sieve set over a bowl, reserving brined juices.
  • Add drained vegetables to the bowl with the chili paste and mix well to coat. Pack into glass jars (an old pickle jar works perfectly for this).
  • Pour some of the reserved brine into the bowl with the chili paste residue. Mix to capture leftover seasonings, and pour chili-brine into the jar. Cover and let stand at room temperature overnight. Refrigerate and eat within 1 week.

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