Aug 05 2014
Today was a lazy day for me, kind of hot out, a good day for light work. We were having leftovers for supper so I didn’t have to cook. I made a batch of marinated tomato, cucumber and onion salad this morning. After lunch I cleaned the Brussels sprouts and got them in the salt water to soak for 4 hours.
I love kimchi and love Brussels sprouts so decided to try a batch of this. I have had the recipe for a long time from Epicurious. I am not sure they really knew the ingredient gochujang they said it was ground Korean chili flakes. Gochujang is a Korean condiment made from fermenting soy products, bean curd and Korean red pepper flakes. I cannot find it locally so I just used coarse Korean red pepper flakes that I use to make Napa kimchi. All the recipes I have seen for making Napa kimchi use the Korean pepper flakes so not sure why they would use gochujang for Brussels sprout kimchi. In place of sriracha I used Cholula hot sauce.
I got in a little power nap and then watered my tomatoes and flowers. About 5:00 I made up the sauce to add to the Brussels sprouts. I drained and rinsed the sprouts; mixed it all up and got it in two quart jars. It said to let set at room temperature for 3 to 5 days and then store in the fridge. I will go the 4 or 5 days and then in the fridge 4 to 5 days before sampling. I am not sure how it will turn out and will come back and update after I have tasted it.
I got my kitchen cleaned up and then the wife and I had some leftover Bulgogi beef and veggies over rice and some of my marinated salad for our supper.
Smokin Don
Recipe:
Brussels Sprout Kimchi
Adapted from a recipe from Epicurious
• 3.5 ounces plus .7 ounces kosher salt ( 5 tablespoons and 1 tablespoon)
• 2 pounds small Brussels sprouts, trimmed, halved
• 1/2 small onion, coarsely chopped
• 2 scallions, sliced
• 4 garlic cloves
• 1/4 cup coarse Korean red pepper flakes
• 2 tablespoons fish or oyster sauce
• 1 tablespoon hot sauce or sriracha
• ¼ teaspoon ground ginger
• 1 tablespoon soy sauce
• 2 teaspoons coriander seeds, crushed
• 2 teaspoons fennel seeds, crushed
preparation
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, fish sauce, Sriracha, ginger, soy sauce, and coriander and fennel seeds in a food processor until smooth. Add the ¼ cup of red pepper flakes to the sauce and mix well. 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.
Note: Do not use your wife’s good Tupper Ware bowl; the red pepper flakes will stain it. Use a glass or stainless steel bowl. I have a Tupper Ware bowl I only use for making kimchi and my Cajun smoked crackers.
