It’s Brussels Sprout Week!
Ok, I can hear you from here. You don’t like them right? When brussels sprout week was presented to a very close blogger friends her direct quote was ” I strongly dislike brussels sprouts”. My husband was even less complimentary. It seems that everyone has an opinion on this little vegetable and most of them are not positive.
I love them and am not ashamed to admit it and so I am formally declaring the week of January 6th 2014 to be Brussels Sprout week. They are cheap this time of year (ok they are cheap most times of year) and I have lined up several ways to use them and preserve them so that they can be enjoyed for months. I have learned from the chick pea revelation of 2013 that you cannot hate a food in any form. There will be a way out there for you to enjoy it, you just have to be adventurous enough to find it.
Did you know? – There is more vitamin C in brussels spouts than oranges?
First up is Kimchi!
I used my basic Kimchi Kraving recipe (which I know you have bookmarked) as a guide. http://thegildedsprout.com/kimchi-kravings/
I replaced the nappa cabbage with the sprouts which I halved to allow the liquid to better escape and the goodness to soak in. While at the Korean market, I bought some smaller radishes in place of the daikon and left out the carrot.
Brussels Sprout Kimchi
spicy and crunchy condiment
- 1 pound brussels sprouts
- 2-3 small Korean radishes
- 1 liter water
- 1/2 cup kosher salt
- Thumb sized piece of peeled ginger
- 6 garlic cloves
- 1tbsp sugar
- 1tbsp soy sauce
- 1/2 onion
- 6tbsp Korean chili powder
- 2tbsp rice flour
- 1/2 cup water
- 2 green onions
- Quarter the brussels sprouts and place in a large bowl with the 1 liter of water and salt.
- Slice the radishes and add them to the brine.
- Use a plate to weigh the sprouts and radishes down and leave in the brine for at least an hour.
- After the hour, combine the onions, garlic, ginger, soy sauce and sugar in a food processor and blend until smooth. You might need to add a little water to make it come together.
- Transfer the paste to a bowl and add the chili powder.
- In a very small saucepan, heat the rice flour and 1/2c water until it thickens and then add this to the chili mixture.
- Cut you green onions lengthwise and add these to the chili paste.
- Drain the brussels sprout and radish mixture and add to the paste. Mix well.
- Pack the kimchi into jars with a loose lid as these will produce gas as they ferment.
- Store in the cupboard for 2-3 weeks until they have reached the sourness that you like.
- There is definitely more fermentation smell with the brussels sprouts than with cabbage. It didn't last long and the kimchi tastes great!
The Gilded Sprout http://thegildedsprout.com/
Warning- About 3 days into the fermentation there was a definite brussels sprout smell (sulfur and a little stinky). I moved it further into the cupboard and it seemed to dissipate after about a week. It then started smelling more like kimchi.
Did you know? – Brussels sprouts are full of anti-cancerous goodness and folic acid (pay attention ladies).