We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Yes, I sometimes add them to my KC too, very nice. Both gochujang and fish sauce are available in Asian markets and well-stocked supermarkets, and both are readily available online. cheese quesadillas and even with Brussels sprouts! Hi Josh, Im sorry the sprouts are too salty for you! The short answer is that I dont ever use whey for fermenting vegetables. https://www.fermentingforfoodies.com/honey-garlic-coleslaw/, https://www.fermentingforfoodies.com/kahm-yeast-mold/. Bring to boil. Pour in salted water and set aside for two hours. 2 pounds Brussels sprouts, trimmed and halved. Spoon remaining sauce overtop and garnish with toasted sesame seeds. Thanks for asking. Wow, Is that cauliflower?? I wonder if I did something wrong but cant see where. Bubbles already beginning to show, smelling punchy and divine, v excite! For the broth, in a small pot, boil 4 cups of water with 2-3 pieces of shiitake and 1 big or 2 small pieces of kelp for 20 mins. I look forward to trying these! I made mine around 10 days ago and I am keeping it at room temp but burping every day. Subscribe me to future mail messages as well. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen. Place in a large mixing bowl. These cookies will be stored in your browser only with your consent. . Remove the outer leaves from brussels sprouts, quarter them, then toss them in a large bowl with salt. Roast for 22 to 25 minutes, tossing once after 15 minutes, until crispy and tender. This isnt a particularly spicy kimchi so adjust to your taste. These fermentation glass weights will be a breeze to use. to keep veggies from spoiling while fermenting, you need to keep the veggies under the liquid. Servings: 6. 1 anaheim pepper sliced It's most commonly made with one or a mix of cabbage, Korean radish, carrot and onion with a blend of seasoning. Given the selection of herbs here, it goes well along with Italian food. See notes for more details. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Personalized Laser Photo Valentine Glass Heart. . Please enable JavaScript on your browser to best view this site. Place the onion or B,sprout or a weight stone and close the lid, not too tightly at this point. If you have any questions regarding the recipe, please feel free to drop me a message in the comment! Or put a post it note on the jar. updates every week! Place radish in a large mixing bowl and add 2T chili flakes, garlic, ginger, fish sauces. Ferment in a cupboard for at least 2 weeks and up to 6 months (for whole sprouts). Leave to ferment at least 4 days before tasting but make sure you open the jar to burp it once a day. I know I can cook them, but probiotic effort will be out the door. Reddit and its partners use cookies and similar technologies to provide you with a better experience. Two weeks later, it will be just perfect. I definitely recommend one of the fermenting tools I mention above, because making the ferment anaerobic is what makes it easy and successful. 1/2 onion, diced They are delicious as an appetizer or side dish. This is the first time I see fermented brussels sprouts! Not sure if the same effect would happen with scallions. Recipe Pack pieces in tightly (to the neck if using canning jars). I like really long ferments left in cool rooms with airlocks. Brussels sprout kimchi! To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories. 3 tablespoons white miso. Preheat the oven to 400F. Bon Apptit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Root cellars were built in the days before refrigeration for a good reason as cool temperatures help to preserve foods, and prohibit active fermentation. Remove baking sheet from oven and add Brussels sprout mixture. You can definitely add turmeric to kimchi. Not to mention, the superstar of Kimchi, too! Ingredients. Let the jar cool uncovered for 20-30 minutes. The salt helps break down the cell walls to release the liquid and the pressure placed on top helps as well. To top it off, I added onions, garlic, radishes and peppers from my garden. With the ginger, red pepper flakes, jalapenos and everything else, goodness this batch will be a bit warm! Never a dumb question. Its perfect in the morning with eggs as well. Other than the fact that this ferment is simply delicious, it works great for immune boosting. I made sure to cover the top of the veggies. Add more water if necessary to completely submerge the sprouts. Brussels sprouts, trimmed and halved lengthwise, (such as avocado, canola, safflower, or sunflower oil). Prepare the kimchi paste: boil water with rice flour in a pot. Best Brussels sprout recipes. Theyll keep pretty well without being covered, largely because theyve become more acidic (lower pH), which keeps them relatively immune to problems. Easily keeping your foods below the liquid, they are also easy to clean because they are a smooth. This boldly flavored fermented kimchi recipe comes from chef Jon Churan of Perennial Virant in Chicago. Once dissolved, pour the brine over the brussels sprout mix . Another idea is to double, or triple, cheese cloth and. I just finished fermenting some green beans and have transferred them to fridge. Learn how your comment data is processed. If you have a kilogram of prepared vegetables, adding 20 grams of salt will bring your ferment to a 2% salinity. Have they been submerged in liquid the entire time? FOR THE BRINE: Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Preparation Time: 20 minutes Then make a note of when you started your fermented brussel sprout veggie kimchi. Roast for 15 minutes. Fermented Spicy Brussel Sprouts - Masontops.com All it remains is for a person to pick onejust ONE that they like above all others to follow and then eventually tweak to make it their own. Eat some kimchi with your Pot Sticker s. That is a great combo with some rice. Grilled Kimchi Brussels Sprouts Recipe :: The Meatwave Thanks and good luck! I cant wait to try them! Wonderful Tessa, so glad to hear! Dang! Slice a little bit off the bottom of the sprouts. A delicious accompaniment to most any meal. These weights are only a couple of dollars cheaper and come with a 4 star review instead of a 5. These are a pretty nice size. It is optional. There are other kinds and styles and some cheaper, but this is an entire set with great reviews. Add the brussels sprouts, jalapeno, onion and garlic to a Mason jar, evenly dispersing everything. Great as an hors doeuvre or side dish, served straight or tossed with toasted sesame seeds or chopped chestnuts. I tend to not add juice from previous sauerkrauts since the bacteria that thrive in fully fermented sauerkraut arent ones that would necesarily thrive in the less acidic early stage ferment like a sprout ferment. Kimchi Brussels Sprouts - Making Thyme for Health Fermented Brussel Sprouts | Fermentation Recipe Why Everyone Should Ferment with an Airlock. If they have not produced enough liquid while sweating away, do you recommend not adding any additional liquid? Most recipes call for a brine to be poured over. No, you cant. hi Ted Remove with slotted spoon and add sprouts, cut-side down. Roughly chop the garlic and slice the ginger. Hi Ted. Turn the heat back on to medium-high, add the brussels sprouts, season with salt and pepper and arrange the brussels sprouts cut sides down. For the holidays, perhaps mound them in the center of some roasted beets. Let it cool. This site uses Akismet to reduce spam. Great recipe! I cover my ferments with a zip lock bag filled with water because it moulds to the shape of the ingredients and jar nicely, making sure its all submerged a small dish or ramekin would be a non-plastic alternative. A gluten-free and completely vegan version of the classic Korean kimchi. Fermented Brussels Sprouts with Garlic & Ginger - Eat Beautiful document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. I have had fermented mung beans while traveling abroad, but I am unsure as to whether the Lacto Bacillus on home sprouted brassicas will be sufficient. There are glass weights you can get that help with this problem. The spiciness of it is always up to you. The veggies have a nice flavor to it, the liquid is cloudy 1 jalpeno pepper The baby leeks offer a subtle sweetness that offsets the spiciness. Thanks. 1 medium daikon radish, cut into disks. Most of us grew up with a big ewwwww! when it came to brussel sprouts. In this case, the metric system is indeed helpful. I ended up moving into the fridge around day 10. Definitely spicy rather than sweet. Let this sit in a cool spot for 3-5 days, until you start to see bubbles when you tap the side of the jar. All Rights Reserved. How to Begin. I just finished this ferment. By rejecting non-essential cookies, Reddit may still use certain cookies to ensure the proper functionality of our platform. Here are a few of my favorites! Spread out on the sheet and bake for about 20 minutes, until the Brussels sprouts are just tender and browned in spots. Works great and, with only a slight difference in flavor, is virtually the same as the gochugaru, or Korean chile powder, that most kimchi recipes call for. Your email address will not be published. Any advice on this dilemma? Place brussels sprouts on cool side of grill, cut side down, cover, and roast until well browned and crisp-tender, about 20 minutes. 2 1/2 lbs brussel sprouts Love your recipes. Fermented Goodies: Brussels Sprouts, Mustard Greens Kimchi I used Korean Red Pepper flakes. Preheat oven to 400 degrees. I personally havent run across fermented seed sprouts nor have I tried it myself. It's great to have extra brine on hand!). Brussels Sprouts Kimchi Recipe | Bon Apptit Preparation. Cap with a loose-fitting lid that will allow gas to escape. In a bowl, empty the washed brussel sprouts and carve an X on the bottom of each one. Cover with a plastic lid or plate and weigh down (I use a glass wine bottle filled with water) so that the contents stay under the brine. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. After jars are sterilized, fill them with Brussels Sprouts. These cookies do not store any personal information. So glad youre enjoying the recipe! But the price and the reviews are good. You can always drain the brine now, throw them through your food processor (or chop them up by hand) and then re-combine with the brine and continue the fermentation. Your email address will not be published. . Trust me, there will be a time in your future where you may have to paint the ceiling and the walls ! You can do what you prefer to eat. We will never sell your information. Ive never tried, but I wouldnt worry about any rinsing as the microbes would very likely withstand that. As you can see, I"m fond of pickles as I have another jar just like the one you see to make my flavored kambucha. Recipes; Discover; Awards; 1 Wonders; ONE . The memory of cooking and eating it with my 3 other sisters when mum wasnt around the happy moment. Cut large sprouts in half. This means possible explosions in your kitchen. Crispy Baked Brussels Sprouts with Kimchi - Pickled & Poached Spoon the paste over the vegetables. Roasted Brussels Sprouts with Ginger and Kimchi Recipe Crispy Brussels Sprouts with Creamy Kimchi Sauce and toasted sesame seeds makes a dynamite appetizer or side dish. HELP!! Im constantly experimenting with different fermentation techniques and ingredients. 1 cup of radishes sliced Recipes you want to make. Dissolve the salt into the water to make a brine. However, the glass weights I DO recommend. These brussel sprouts are amazing! Fermented Grape Soda. You can use as little as 3 tablespoons sea salt for the 4 cups water, but I wouldnt go less personally. r/fermentation *update* Brussels sprouts kimchi is really yummy! JAVASCRIPT IS DISABLED. 5/2/2021. Also any other recipe suggestions anyone has! I never thought to ferment Brussels sprouts. How to Make Paleo & Vegan Roasted Brussel Sprouts and Kimchi. Really interesting! Linda, you will LOVE it. Though I have not used this set, I have used air lock systems when making wine. I quartered it and fermented for 9 days with kimchi paste and topped it off with some Napa cabbage kimchi brine I had in fridge to fully submerge. Your information will *never* be shared or sold to a 3rd party. WECK Small-Batch Preserving [Brussels Sprout Kimchi Recipe] Peeling and De-seeding. house kimchi, pickled mayo, soft bun 14. Place in a large bowl and cover completely with salt, working the salt in between all the leaves. I guess this will be more fine like a sauerkraut, and Im curious to see how it comes out. This is a great time of year to make an exciting ferment. Heres youll see it served along with a nice Mushroom Risotto. Id be more concerned about whether they were irradiated. The veggies have a nice flavor to it, the liquid is cloudy So it sure doesn't matter to me how they go in or how they come out . Add the mixture to a food processor and pulse until a slaw-like consistency (about 6-8 pulses). Cover jars with lids. Bring to a boil, then turn down and let simmer for 10 minutes. Make a double batch and have more to give away as a beautiful gift. These fermentation weights are also made of good safe glass and will fit inside a wide mouth mason jar. Keep chilled. Use a weight to keep the sprouts below the brine and leave 1-inch of headroom. But opting out of some of these cookies may have an effect on your browsing experience. By Anahad O . I'm also a certified wine lover and interested in discovering exciting new wines. 2. If you happen to be fighting an illness in the home, you have a bouquet of fermented garlic and ginger slices to grab to give your body aid toward wellness! Yield: 2 quarts, Ingredients: Also used 3 tbsp of Himalayan salt, still seems too salty but adds a pretty pink tinge to brine. Ive been thinking of fermenting and pickling more vegetables. Here is the ultimate recipe for the most delicious kimchi-style fermented vegetables. Youll not rinse them as opposed to normal kimchi. Combine vinegar, water, and salt in a 3-quart stainless steel or enameled saucepan. 1 Tbsp to 1/2 cup chilli flakes (gochugaru), depending on your taste 3 tablespoon canola oil. Create an account to follow your favorite communities and start taking part in conversations. After 20 minutes, rinse the sprouts and onions well and drain well; then, combine with the spice mixture. Johnny's Kitchen . But before I begin, I send out my apology for not being able to do the annual kimchi workshop, nor any Korean food events this winter. I took advantage of the cold weather with drizzles and gutsy wind, I busied myself with much delayed winter chores. JAVASCRIPT IS DISABLED. Step 1. This allows fermentation gases to escape. Youll love the results: the texture of the little cabbages, the fresh crazy-good flavor of the brine, and as always, the fun of the process! Rinse the veg then mix with the garlic paste and pack into the jar, pressing it down firmly with your fist. Vegan variation: omit fish sauce. Love that your kids fight over the garlic! Enjoy straight out of the jar or peruse the recipes on our Get wilder blog . So true: sweet family-food moments. Meanwhile, in a small bowl, mix together the rice wine vinegar and honey. Enter your name and email address and get new fermentation recipes delivered directly to your inbox. Hi Eric, thanks for your input and opinion. I think especially for busy folks who still want to ferment, this is the way to go. I added a few sticks of carrots. Try this: Spicy Brussels sprouts with kimchi dressing - The Day Add a little sweetener (sugar, honey, maple) for flavor and balance (but not needed for fermentation). *update* Brussels sprouts kimchi is really yummy! I cut them in halves. Also have some classic dill pickles fermenting away at the moment as well, and your dhosa recipe has become my staple breakfast. The Best Anti-Inflammatory Foods to Eat (Plus Eight to Avoid) - Allrecipes I would love to eat these! Transfer to refrigerator, and serve as a condiment. Then I spoke with Mark over at Happy Pantry, and he confirmed that when he halved Brussels sprouts, they took forever to ferment. So, to be safe, I pulsed the sprouts in a food processor. 3. I think you might be right about needing to add a culture, since sprouts are home made from seeds, they perhaps havent had time or opportunity to cultivate a bacterial content (no soil contact) so the ferment may not spring to life in earnest. Kimchi | Vegetable recipes | Jamie magazine These disk weights are certified food safe. 2 teaspoon ginger, chopped. 2 shallots, thinly sliced. (Or try both for a mixed texture). This is to allow the brine to go to the centre of the sprout and ensure a more even fermentation. I will show you how easy it is in another post .). Add garlic cloves and hot peppers. It turned out every bit as delicious as you said it would! 2 heads garlic, cloves peeled Refrigerate. Fermentations keep well when the fermentation process is allowed to continue. My Brussels Sprout Kimchi has been in the fridge after fermenting for 4 weeks, for TWO years and they are still too hard to eat! After 2 weeks, even better. 2. Thanks for writing. I've never seen it!! Add to bowl with brussels sprouts and toss. Hi Valorie. Start to finish: 30 minutes. Combine 3.5 ounces salt and 2 quarts warm water in a large bowl, whisking to dissolve salt. Since I didnt do the workshop, Im going to give away some of the tips shared at the workshop. . It's much more sour than my other kimchis (green bean, cabbage, daikon) I found a balloon to work much better! ), Restaurant-Style Simple Miso Soup (Vegan & GF) . I was just diagnosed with breast cancer and I am trying to eat the natural way. Add back in some (or perhaps all) of the reserved brine so that under pressure, the brine covers the veggies. We will see. 1 /4 to 1/2 a head of raw cauliflower chopped The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. Pour mixture over top of brussels sprouts and stir until they are evenly coated. Soaking them in brine gets them a little wetter and also allows the salt to still start to break down the cell walls to release more liquid. 3 tlbp salt dissolved in 4 cups or so of water. Before freezing the brussel sprouts, I imagine the preparer rinsed them, possibly removing some beneficial bacteria. Foods like yogurt, kimchi, sauerkraut and kombucha increased the diversity of gut microbes and led to lower levels of inflammation. Make some Kimchi Fried rice with this and top it with a fried egg and you will enjoy this. Quarter Brussels sprouts. The sprouts are still a little crisp and perfectly flavored. Reduce heat to low and simmer while filling jars. I have the privilege of suggesting the use of fresh herbs for this recipe because I recently built some planter boxes and have lots of good herbs, lettuces and oh-my-bounties of kale populating my back deck. Drain the veggies through a colander, reserving a pint of the brine. Servings: 6. A real gourmet treat. So far, I liked the Brussel sprout kimchi better because it TASTED very fermented, and I'd like the Napa kimchi to get there as well. Stir until salt dissolves. 3 cups spring or filtered water Spread into a single layer, then roast for 20-25 minutes until crispy and browned - stirring and flipping halfway through. In a bowl, make salt brine and toss the cut B.sprouts and let it sit for 2-3 hours until wilted slightly. Anyway, you can of course use dried herbs as well, but once you go fresh, its awfully hard to go back. If sprouts are small, simply trim them; if larger, trim and cut in half top to bottom. In a food processor, puree the onion and pear. Slice one of the baby leeks into 1" pieces. I've tried bottles and glasses etc and I've always got spills or they didn't submerge the veggies well enough. I've had themand so will you as you are first learning. Hi Andi, sorry to hear the Brussel Sprout Kimchi (from that other recipe) didnt soften enough for you, but Ive got a great solution! If this post was helpful to you, please pin it! Brussels, garlic and ginger is such a good idea! Good questions. Not sure of your technique, but for things like this, I often use a mason jar and fill it completely to the top with brine and then loosely screw on the top so that gasses and excess liquid can escape. Id say you nailed it, they look amazing! Place a plate . 4 Tbsp course sea salt 1 or 2 tblsp teriyaki sauce Voila,after 4 weeks, it turned intoa delectable treat, tangy and a touch of spiciness. Get Recipes and Inspiration delivered straight to your inbox! I am very happy I have found your site (already shared it with few of my friends)I have a question: what is the purpose of soaking the brussel sprouts; is it necessary? I would not go lower than 1-1/2 tablespoons for 2 cups of water standard brine ratio minimum, for inhibiting undesirable growth as the ferment begins. 1 bag of raw Brussels sprouts cut inhalf length wise Pulse onion, scallions, garlic, gochugaru, fish sauce, Sriracha, ginger, soy sauce, and coriander and fennel seeds in a food processor until smooth. The Is cabbage the new cauliflower (which was the new Brussels sprouts Then I nuked it for a few minutes. Make sure to dry the spouts well with a paper towel. 1/2 teaspoon kosher salt. Sauerkraut is straightforward but Brussels sprouts need some extra attention. Along with the peppers, this will add some heat to the mix. Softer vegetables, like tomatoes and cucumbers, can be more difficult. Cucumber Kimchi Pickles | Feasting At Home Enjoy the process and outcome!! Jamie Magazine By Maddie Rix The fish sauce, made with fermented anchovies, adds to the whole umami thing as well. Is it because of the flavours or is it the La madeleine de Proust effect? Maybe I would need to add a culture, possibly from my saurkraut? Just for the purpose of alternating tastes, for a clean taste to be precise, I like usingshiitake mushroom and dashi(kelp) broth for a certain type of vegetables. Let us know how the shredded brussel sprouts turn out. about to do another batch. With fermenting, especially in the kimchi style, brussel sprouts can again be a delectable taste treat, and a very healthy one to boot (dont worry, this one shouldnt make you boot). Thank you! Great, Kelley! 1/4 . 1kg brussels sprouts, sliced (I did this in a food processor) We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to, Truly one of the best and easiest dinners, 90-Second Keto White Bread makes one small, Tom Kha Gai is that Thai soup everyone loves and a, I mean it when I say this the best AIP Stuffing re. The whole B.sprout is just for pressing down to keep them submerged. Add more water if necessary to completely submerge the sprouts. Join Brad as he and Stiff Steve embark on ano. Better late and never! Let us know how your kimchi comes out. Transfer Brussels to a serving bowl and add half of sauce; toss to coat. So sweet. Rinse the cabbage well, then cut it into quarters, lengthwise. I was concerned that there would not be enough surface area to ferment them properly. Korean Style Kimchi. Required fields are marked *. Design by Deluxe Designs. 2 inches ginger, peeled This category only includes cookies that ensures basic functionalities and security features of the website. Wouldnt it be better the weigh the liquids and salt to obtain a 2 to 3 % brine for optimal fermentation. salt and 1 quart warm water in a large bowl, whisking to dissolve salt. I quartered it and fermented for 9 days with kimchi paste and topped it off with some Napa cabbage kimchi brine I had in fridge to fully submerge. If you are at all a fan of Brussel sprouts, youll find this wonderful. Toss together with kimchi and sprinkle with peanuts. 1 Chinese cabbage, sliced ewmistanbul@gmail.com, Your email address will not be published. This set is a bit cheaper, but it too has a great 5 star reviews. 770. Kimchi has a very deep and complex flavor with an amazing zing that fermented foods have but it also is a perfect balance of sour, spicy . Cover and leave overnight. Dissolve 3 Tablespoons salt into 1 quart of water in a one-gallon glass or ceramic container. 4. One of the subscribers to this site wrote a while back asking for a recipe for making fermented brussel sprout kimchi. Ah, why do they have the cling film under the lids, you ask? They are also firm enough to be sliced up for serving. Bon Apptit's Brad Leone is back for episode 72 of It's Alive and this time he's making brussels sprout kimchi! Subscribe me to future mail messages as well. Mix until the veggies are coated nicely with the paste. Fermented Brussels Sprouts - YouTube I assume youre using sea salt or Redmond salt? If so, close the lid tightly and continue fermenting it in the fridge for 4-6 weeks. 5. After one week check taste. Brussels Sprouts Kimchi | Brookford Farm Your email address will not be published. Fermented Brussel Spout Veggie Kimchi. good luck if you try and please write back if you do. Did u buy tge kimich paste or did u make it ? Plus, the garlic gloves and ginger slices are also really tasty, too. salt and 2 quarts warm water in a large bowl, whisking to dissolve salt. If sprouts are small, simply trim them; if larger, trim and cut in half top to bottom. I havent figured out how to stop that without refrigerating. For a wine and food event, please feel free to contact me. To make a 3% brine in 1000 milliliters (1 liter) of water: 1000 x .03 = 30 grams. In a large bowl toss the brussels sprouts, apple and kimchi with the oil; seasons with salt; Spread the mixture on a rimmed baking sheet and roast for 45 minutes; halfway through roasting time, add the pine nuts and stir to ensure even browning; Serve warm; FOR THE CIPOLLINI ONION KIMCHI: MAKE 1 TO 2 DAYS AHEAD Makes 2 cups. t tblsp red pepper flakes Stir and mash contents (or pulse with food processor) together until a paste forms. I used the fresh brussel sprouts I had in my fridge. 4T red pepper 3. Anyway, just thought Id share. I prefer the saltier ratio myself. Toss the shredded Brussels sprouts and green onions with the salt and allow to sit for 20 minutes. Your email address will not be published. Let sit at room temperature 4 hours; drain. We also use third-party cookies that help us analyze and understand how you use this website. Thank you. 58 Likes, 0 Comments - @provisionsames on Instagram: "WEEKEND FEATURES @provisionsames KOREAN FRIED BRUSSELS SPROUTS crispy brussels sprouts, gochujang" RECIPE: LACTO-FERMENTED BRUSSELS SPROUTS - Cultures For Health Rather than dump this into the jar right away and hope the salt would dissolve in time, I heated the salt, a cup of water and a tablespoon (or two depending on your taste) of teriyaki. Learn how your comment data is processed. : LOVE! Transfer the brussels sprouts to a quart-sized (or larger) jar. Well, honestly I am not here to reinvent the wheel. Brussels Sprout Kimchi | Spectacularly Delicious Ching's homemade kimchi recipe - BBC Food Good luck! Place the shredded cabbage into a large, wide, deep pot or bowl. 2 pounds Brussels sprouts . How would you rate Brussels Sprouts Kimchi? Itll be reduced to approx. While heating, keep stirring until a fairly thick "pudding" is obtained.