Ingredients
- 4 cups Brussel sprouts leaves and ribs
- ½ cup kosher salt
- About 12 cups cold water plus more as needed
- 8 ounces’ daikon radish peeled and cut into 2-inch matchsticks
- ¼ cup of julienned carrot
- 4 medium scallions ends trimmed, cut into 1-inch pieces (use all parts)
Kimchi Paste
- ⅓ cup Korean red pepper powder
- ¼ cup red pepper flakes
- ¼ cup fish sauce
- ¼ cup peeled and minced fresh ginger from about a 2-ounce piece
- 1 tablespoon minced garlic cloves from 6 to 8 medium cloves
- 2 teaspoons Korean salted shrimp minced (optional)
- 1 ½ teaspoons granulated sugar
Instructions
- Cut root end off Brussel sprouts and pluck off as many leaves as possible. Cut the center rib/leaves in half. Place leaves and rib into a large bowl with daikon radish and carrots.
- Add 1 cup cold water and ¼ cup kosher salt. Mix well with your hands to combine. Set aside for 10 minutes. Rinse the mixture under cold water and drain.
- Mix the kimchi paste into the vegetable mixture thoroughly.
- Put the kimchi into an airtight container, glass jelly jar, or plastic bag.
- Press the top of the kimchi down with your hands to protect your kimchi from being exposed to too much air.
Notes
Kimchi can be eaten immediately or stored in the refrigerator for up to two weeks.
Adapted from Maanchi