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Smoked Brussel Sprout Kimchi

Serves 2

20 min

Smoked Brussel Sprout Kimchi

Recipe GLPR432e2c88612e6d

0.0(0)
Korean
Sauce & Condiment
20 min
Servings: 2
No-Cook
SNAP eligible

A vibrant, spicy condiment that transforms fresh brussel sprouts into a smoky, tangy kimchi. Brussels sprouts are brined in a mixture of salt and rice vinegar, then coated with a bold blend of ginger, garlic, sriracha chili sauce, and smoked paprika. This fermented-style pickle works as a bold starter or side dish, offering complex heat and umami flavors with a crispy-tender bite.

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Ingredients

1/2 pound fresh brussel sprouts, trimmed and halved

1/4 cup kosher salt

1 cup rice vinegar

2 tablespoons sugar

6 tablespoons sriracha chili sauce

1 inch fresh ginger root, peeled and grated

2 cloves fresh garlic, peeled and grated

1 1/2 tablespoons smoked paprika

Directions

  1. Trim the brussel sprouts by removing yellowed or damaged outer leaves and cutting off the stem end. Rinse thoroughly under cold water and pat dry with paper towels. Cut each sprout in half lengthwise.

  2. In a large mixing bowl, combine the kosher salt and rice vinegar, stirring until the salt is completely dissolved. Add the sugar and stir until it dissolves.

  3. Add the trimmed and halved brussel sprouts to the brine, tossing to coat evenly. Let them sit in the brine for 5-10 minutes.

  4. While the sprouts are brining, combine the sriracha chili sauce, grated fresh ginger, grated fresh garlic, and smoked paprika in a small bowl, stirring until well blended into a paste.

  5. Drain the brussel sprouts from the brine, reserving 1/2 cup of the brine liquid. Transfer the drained sprouts to a clean bowl.

  6. Add the sriracha-ginger-garlic paste to the drained brussel sprouts and toss thoroughly until each piece is evenly coated with the spicy mixture.

  7. Transfer the smoked brussel sprout kimchi to a glass jar or container. Pour the reserved brine over the top until the sprouts are covered. Cover loosely and refrigerate for at least 2 hours before serving to allow the flavors to meld and develop.