Category Archives: sprouts

Brussels Sprout Week – Part One – Brussels Kimchi

Brussels Sprout Week – Part One – Brussels Kimchi


It’s Brussels Sprout Week!

imageOk, 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!

imageI used my basic Kimchi Kraving recipe (which I know you have bookmarked) as a guide.

 imageI 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
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  1. 1 pound brussels sprouts
  2. 2-3 small Korean radishes
  3. 1 liter water
  4. 1/2 cup kosher salt
  5. Thumb sized piece of peeled ginger
  6. 6 garlic cloves
  7. 1tbsp sugar
  8. 1tbsp soy sauce
  9. 1/2 onion
  10. 6tbsp Korean chili powder
  11. 2tbsp rice flour
  12. 1/2 cup water
  13. 2 green onions
  1. Quarter the brussels sprouts and place in a large bowl with the 1 liter of water and salt.
  2. Slice the radishes and add them to the brine.
  3. Use a plate to weigh the sprouts and radishes down and leave in the brine for at least an hour.
  4. 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.
  5. Transfer the paste to a bowl and add the chili powder.
  6. In a very small saucepan, heat the rice flour and 1/2c water until it thickens and then add this to the chili mixture.
  7. Cut you green onions lengthwise and add these to the chili paste.
  8. Drain the brussels sprout and radish mixture and add to the paste. Mix well.
  9. Pack the kimchi into jars with a loose lid as these will produce gas as they ferment.
  10. Store in the cupboard for 2-3 weeks until they have reached the sourness that you like.
  1. 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

imageWarning-  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.image





Did you know? – Brussels sprouts are full of anti-cancerous goodness and folic acid (pay attention ladies).


Thankful For The Simple Things

Thankful For The Simple Things

                                                                               Thanksgiving… around these parts it is the first of the face-stuffing holidays of the season.  I need to get one thing straight: we are Canadian and so technically Thanksgiving was on October but given that we were in the Us visiting relatives for the holiday, we decided to celebrate American Thanksgiving in Canada (… Continue Reading