Brussels Sprout Kimchi

By Chef Peter Calley of Culinary Hedonism

This is a super-easy project, and a fun one to try with kids. Fermented foods are a great way to support the healthy bacteria in the gut. Plus, once this kimchi is ready, it can last up to two months in the fridge.

Prep time: 40 minutes, plus 4 hours of soaking
Fermenting time: 3–4 days

Yield: 16 servings

2 quarts spring water
½ cup sea salt + ⅛ cup, divided
2 pounds Brussels sprouts, trimmed and quartered
¼–⅓ cup gochugaru;* use up to ⅓ cup if you like your kimchi on the spicier side
2 tablespoons fresh ginger, peeled
4–6 cloves garlic, peeled
1 ounce fish sauce
1 tablespoon tamari (gluten-free soy sauce)
1 bunch scallions, sliced
2 bunches radishes, quartered
2 quart-sized Mason jars with lids, thoroughly cleaned

* Gochugaru is Korean chili powder. It has a distinct smokiness and heat that gives kimchi its distinct flavor. Many grocery stores carry it, or it can easily be ordered online.

Most high-end grocery stores will carry good-quality fish sauce. Look for one with only two ingredients: anchovies and salt.


  1. In a large bowl, combine ½ cup sea salt and ½ gallon (2 quarts) non-chlorinated water (use good-quality bottled spring water, not tap).
  2. Submerge Brussels sprouts in brine, and place a plate on top to fully submerge. Let sit for about 4 hours.
  3. Combine gochugaru, ginger, garlic, fish sauce, remaining salt and tamari in a food processor and pulse a few times to make a paste.
  4. Drain and rinse Brussels sprouts. Add scallions, radishes and paste and gently mix together in a bowl to coat.
  5. Pack mixture into two Mason jars, gently pressing down with a wooden spoon to minimize air pockets. Leave about an inch of space at the top of each jar.
  6. Cover with lids and let sit at room temperature on your counter, out of direct sunlight. After a few days, you will start to see small air bubbles in the jars—signs that your kimchi is on its way! Pop the lid to release any gases, tighten lid, and let sit on your counter another day or so before storing in your fridge. Will keep for two months. Enjoy!

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