I put in a few slices of jalapeos because I like it spicy. . Remove from the oven and stir in the shallots and ginger. Clean and prepare brussels sprouts by trimming ends and any flawed areas and removing outer layer of leaves. 3. Mix with remaining cups of water. teaspoon black pepper. My question was about the red pepper Im in the UK. I only hope my kids get to that point with fermented food. 2 heads garlic, cloves peeled to keep veggies from spoiling while fermenting, you need to keep the veggies under the liquid. I think especially for busy folks who still want to ferment, this is the way to go. sign up to receive recipes & Imagine putting it in your Christmas leftovers sandwiches! Place a plate . This is a great, delicious, and fun fermentation recipe. Place Brussels sprouts, garlic and ginger into preferred fermenting container(s). If fermenting whole Brussel sprouts its also a good idea to sort by size, as larger sprouts will take longer to ferment than smaller ones. The baby leeks offer a subtle sweetness that offsets the spiciness. https://www.fermentingforfoodies.com/honey-garlic-coleslaw/, https://www.fermentingforfoodies.com/kahm-yeast-mold/. We do like whole cloves fermented. One could always use a commercial home culture packet to restore culturing bacteria killed by blanching. Your email address will not be published. Thanks, Joni. Absolutely not theyre just mini cabbages, after all. Place in a large bowl and cover completely with salt, working the salt in between all the leaves. You need living, fresh veggies. I just finished fermenting some green beans and have transferred them to fridge. Pack into jars with a little headroom. Im using some black salt in the mix which I recently brought home from Nepal (very sulfury), and also added some cauliflower. 4 cloves garlic, halved or quartered Personally, the lock and vent caps I mentioned about and other paraphernalia you can get for fermenting are great. This is a great time of year to make an exciting ferment. Really interesting! After jars are sterilized, fill them with Brussels Sprouts. 8. Transfer to baking sheet and roast in the oven for 20-25 minutes, until caramelized and crispy. 1 cup drained kimchi cabbage . Cheers!! Rinse the veg then mix with the garlic paste and pack into the jar, pressing it down firmly with your fist. Thanks! See the section above for more details. I'm also a certified wine lover and interested in discovering exciting new wines. Store out of direct sunlight for 1 to 2 weeks. Squeeze it with your hands until some juice forms, then top it up with enough water to cover it. Servings: 6. Especially if you are finding out if fermenting is something you want to continue. Save my name, email, and website in this browser for the next time I comment. 3 cups spring or filtered water I don't care. This category only includes cookies that ensures basic functionalities and security features of the website. Ill work on a longer post about why, but I find it simply isnt necessary. Another minor details are the yin-yang and aesthetic combination: carrots for Brussels sprouts and radish for mustard greens. The longer it sits, the more tender they will get as well. I can make it SO fast, use my easy Korean ferment crock, and that way I can ferment regularly. Cover with brine and water. 4 garlic cloves sliced Add the pickling brine, leaving 1/2 inch of headroom in . We will see. Soaking the brussel sprouts in a brine is a traditional method for making kimchi. Press J to jump to the feed. Whole fermented sprouts have a unique flavor that I quite enjoy. Transfer contents to mason jars and continue to ferment in refrigerator for up to 6 months (if it lasts that long! Give the gift of sprout-chi to your gut microbiome this Christmas! My workshop involves a rundown of the basics of fermenting vegetables, and I take sauerkraut and Brussels sprouts as an example. 2 tablespoons olive oil. Cruciferous vegetables (cauliflower, broccoli, kale, Brussels sprouts) Fatty fish (salmon) Green tea. How to cook with frozen veg. With the veggies already in the jar, along with all of the remaining ingredients, I poured the water and spice mix over them all. I really need to give it a shot! Leave to ferment at least 4 days before tasting but make sure you open the jar to burp it once a day. I've tried bottles and glasses etc and I've always got spills or they didn't submerge the veggies well enough. For the holidays, perhaps mound them in the center of some roasted beets. See notes for more details. Dissolve 3 Tablespoons salt into 1 quart of water in a one-gallon glass or ceramic container. 1 pounds Brussel sprouts, trimmed and halved if large. Add halved Brussels sprouts to a large bowl. Squeeze it with your hands until some juice forms, then top it up with enough water to cover it. Copyright 2017 - FermentationRecipes.com , Enter your name and email address and get new fermentation recipes delivered directly to your inbox. Put bacon in ovenproof pan and cook over medium heat, stirring occasionally . Trust me, there will be a time in your future where you may have to paint the ceiling and the walls ! Food for body, mind & spirit.Facebo. I felt really happy that Id managed to get hold of Napa cabbages and made kimchi two weeks ago! Directions: Rinse and gently clean the brussel sprouts, daikon, and ginger. Jamie Magazine By Maddie Rix Mix well by gentle massaging motion. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); By clicking Subscribe, you are accepting to receive the Eat Beautiful newsletter each week. Mike . When you visit our site, pre-selected companies may access and use certain information on your device to serve relevant ads or personalized content. As to storing ferments, I honestly cant answer that as Ive been refrigerating mine once done, but Ill share my thoughts. Also have some classic dill pickles fermenting away at the moment as well, and your dhosa recipe has become my staple breakfast. After 2 weeks, even better. New to fermenting veggies. These brussel sprouts are amazing! 1 Tbsp rice flour* I definitely recommend one of the fermenting tools I mention above, because making the ferment anaerobic is what makes it easy and successful. This website uses cookies to improve your experience while you navigate through the website. Required fields are marked *. Combine 3.5 ounces salt and 2 quarts warm water in a large bowl, whisking to dissolve salt. I had a package of baby carrots that I thought would add color. Best Brussels sprout recipes. Why would you chop up this cute little cabbages, which are so lovely to look at? Add more water if necessary to completely submerge the sprouts. Can you ferment a previously frozen Brussels sprout? If so, close the lid tightly and continue fermenting it in the fridge for 4-6 weeks. 58 Likes, 0 Comments - @provisionsames on Instagram: "WEEKEND FEATURES @provisionsames KOREAN FRIED BRUSSELS SPROUTS crispy brussels sprouts, gochujang" xo! pack the mixture tightly into a 2-quart airtight container. In a blender or pestle and mortar place ginger, garlic, Gokuchang paste, lemongrass and coriander leaves and process it . Both gochujang and fish sauce are available in Asian markets and well-stocked supermarkets, and both are readily available online. 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. It has two purposes: one, it keeps the smell staining the lid, and two, it helps to seal more tightly. Save some for me! and This is a good one, Meg all so dear and special! Pour mixture over top of brussels sprouts and stir until they are evenly coated. Your email address will not be published. I wanna eat themenjoyably, not jaw breaking. I was concerned that there would not be enough surface area to ferment them properly. 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. Sounds wonderful! This isnt a particularly spicy kimchi so adjust to your taste. I just finished this ferment. Other than the fact that this ferment is simply delicious, it works great for immune boosting. Cut off stem ends, and cut a shallow X in the bottom of each sprout. Brussels, garlic and ginger is such a good idea! Also used 3 tbsp of Himalayan salt, still seems too salty but adds a pretty pink tinge to brine. unpeeled, either sliced or grated (according to preference). 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. 1/2 teaspoon kosher salt. Place in a large mixing bowl. Pour salted water over Brussels sprouts. The veggies have a nice flavor to it, the liquid is cloudy I personally really like the salty-ness. Cook in boiling water to cover, 4 minutes. 6. I made mine around 10 days ago and I am keeping it at room temp but burping every day. No matter what kind of salt you are using, you need 30 grams. Toss together with kimchi and sprinkle with peanuts. Weigh the ingredients below the brine with a Pickle Pebble. I tried something different this time: I shredded the brussels sprouts first, because I didnt really love the texture (but loved the flavor) of the halved ones. Copyright 2023 Rawhide Gifts and Gallery . It's most commonly made with one or a mix of cabbage, Korean radish, carrot and onion with a blend of seasoning. Since I didnt do the workshop, Im going to give away some of the tips shared at the workshop. I assume youre using sea salt or Redmond salt? The Recipes; Discover; Awards; 1 Wonders; ONE . Preheat oven to 400 degrees. Start to finish: 30 minutes. For a wine and food event, please feel free to contact me. Recipes you want to make. Shake pan to distribute evenly. These weights are only a couple of dollars cheaper and come with a 4 star review instead of a 5. Hi Catherine! TJ's KIMCHI is $4.49 a jar (10 oz.) Add the salt and toss well. Sprouts that have been sliced in half and fermented with flavor can be served straight from the jar, like any pickled vegetable. There are other kinds and styles and some cheaper, but this is an entire set with great reviews. 1 pounds Brussel sprouts, trimmed and halved if large. I am new to home fermenting, but my kraut attempts have come out beautifully and am hoping to not only extend the shelf life of my sprouts but add another dimension to them. Subscribe me to future mail messages as well. By Anahad O . Your email address will not be published. How to Begin. Good questions. 2 shallots, thinly sliced. If you daikon is particularly fat, cut in half lengthwise first. Question about the garlic Do you just peel each clove and add in whole or do you slice it? r/fermentation *update* Brussels sprouts kimchi is really yummy! If you have a kilogram of prepared vegetables, adding 20 grams of salt will bring your ferment to a 2% salinity. 1. Transfer brussels sprouts to a serving dish, sprinkle with sesame seeds . 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! Dont use any sprouts with bad spots. Leave 4 tablespoons of fat in the pan and discard or save the rest. Pour over veggies in a clean jar. What Are Prebiotics and Why Should I Care? For more information, please view our privacy policy at https://rawhidestudios.com/shippingprivacyservices/, Lightweight Cotton Summer Breeze Colorful Ladies Sun Bonnet, Womens Sunbonnets with a Long Neck Back, a Longer Brim and Side Panels for Greater Sun Protection, Small Handmade Variety Colored Ribboned Flat Iron Baby Infant Bonnet Sun Hats, Native American Design Carved Bone Feather Earrings, Exclusive Wyoming Western Silhouette Wooden Bootjacks, Montana Silversmith Equestrian Heart Ladies Bracelet REVIEW. Required fields are marked *. They're done when the liquid is no longer very bubbly, when the Brussels sprouts are nicely tart/vinegary, to your taste. Start to finish: 30 minutes. At first I was confused since your question is placed on the brussel sprouts comment board. Other health foods include many fermented vegetables like sauerkraut, kimchi, and fermented Brussels sprouts, beets, carrots, etc. 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. Here is the ultimate recipe for the most delicious kimchi-style fermented vegetables. There are a ton of recipes on the internet. Fermented and probiotic-rich foods (yogurt, kefir, kombucha, kimchi) Nuts and seeds. Blend the garlic, ginger, miso and chilli in a blender. I used Masontops and next time, a double batch. I found a balloon to work much better! Roast for 15 minutes. 770. 2 tablespoons olive oil. Looks a bit watery at first. Brussels Sprout Kimchi (Recipe Adapted from Fermentationrecipes.com) 2 1/2 lbs brussels sprouts . You can use as little as 3 tablespoons sea salt for the 4 cups water, but I wouldnt go less personally. 1kg brussels sprouts, sliced or 1/4s depends if you like it chunky; 1 Daikon . 750 grams (1 2/3 pounds) Brussels sprouts, halved across the root 40 grams (1 1/2 ounces) fresh ginger, peeled and minced into thin sticks ; 3 spring onions (white and green), sliced ; 2 tablespoons olive oil for cooking ; 100 grams (1/2 cup) homemade kimchi, or store-bought from an Asian market 1 tablespoon honey; 1 tablespoon rice vinegar; 1 tablespoon fish sauce or soy sauce or . Start to finish: 30 minutes. Fermentation Explained Simply and Deliciously! Good luck! Or, if you are more organized than I am, layer them according to the kind of veggies, color or size. Pack pieces in tightly (to the neck if using canning jars). Is it because of the flavours or is it the La madeleine de Proust effect? Get fresh turmeric root or just add turmeric powder. Like broccoli, Brussels sprouts are a cruciferous vegetable packed with antioxidants and vitamins C and K. . Pour the vinegar mixture into the jars . 1 small bag of baby carrots Soak Vegetables. Along with the peppers, this will add some heat to the mix. This site uses Akismet to reduce spam. If you dont have a food processor, dice the ginger and garlic so it's almost a paste, and add to a mixing bowl. ewmistanbul@gmail.com, Your email address will not be published. Im so glad, and thanks for sharing your experience! In a food processor chop the ginger, garlic, apple, cayenne pepper, fish sauce and anchovies until it makes a thick paste. It will keep actively fermenting at this temperature and the flavour will develop, so its up to you when youd like to stop that process. After a week you will have the beginnings of a nice ferment and flavor. First time making Brussels, day 5, went to burp and got sprayed with explosive (but delicious) brine. One of the subscribers to this site wrote a while back asking for a recipe for making fermented brussel sprout kimchi. 2023 Cond Nast. Wash them well, cut, dice or slice as you prefer. Mix until the veggies are coated nicely with the paste. To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories. Hello, I'm Namie and I like exploring different cuisines and creating something that is delicious and healthy at the same time. Add the mixture to a food processor and pulse until a slaw-like consistency (about 6-8 pulses). How to Make Paleo & Vegan Roasted Brussel Sprouts and Kimchi. When your teenagers are barking across the table, Save some for me, save some for me! And your hubby is saying, This is a good one, Meg. And youre sneaking into the fridge to drink the brine And your kids are daring each other to eat the big ginger slices, and loving the spicy sting that comes from that vivacious healing root! Want a stronger taste, wait one more week. Shred and or slice carrots. Prepare the Brussel Sprouts - rinse the Brussel Sprouts and remove any unhealthy looking leaves. Oxygen is generally your enemy in fermenting, so keeping your beans under the brine in this case would be a very good idea. Im making the brussel sprout kimchi tonight. I ended up moving into the fridge around day 10. 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. Thanks for sharing!! Dissolve the salt into the water to make a brine. Wonderful Tessa, so glad to hear! I can now proceed with confidence. They are quite similar to sauerkraut, so feel free to finely slice them and. 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. Add garlic cloves and hot peppers. Fermented sprouts can be finely chopped and served as a condiment for hot dogs and sandwiches or as a garnish. I thought about my comfort food, of course, while eating kimchi fried rice. Let sit at room . With the ginger, red pepper flakes, jalapenos and everything else, goodness this batch will be a bit warm! Slice one of the baby leeks into 1" pieces. Your site and your recipes are phenomenal. Not to mention, the superstar of Kimchi, too! : LOVE! 3 cups. Spoon remaining sauce overtop and garnish with toasted sesame seeds. . Place the shredded cabbage into a large, wide, deep pot or bowl. I have Xmas presents instead of a personal stash. I have found that brussel sprouts can be left out of the fridge as they start off fairly hard. Followed the recipe and was way too salty. You can add it toward the end of the fermenting process and be fine. Add in the carrot, spring onion, garlic and ginger slices, and toss it all thoroughly. Your information will *never* be shared or sold to a 3rd party. Because of that and due to the fact that the fermentation and flavors permeate them better if they are cut in half length-wise, i cut them in half. 1T fish sauce or shrimp sauce (I excluded this). 4 Tbsp course sea salt Anyway, I felt secure when I made some kimchi out of alternative ingredients such as Brussels sprouts and mustard greens. These fermentation weights are also made of good safe glass and will fit inside a wide mouth mason jar. This offers a great little kit covering everything.3 fermentaion lids, an extractor pump, and a recipe ebook. (Or try both for a mixed texture). 2. They are also firm enough to be sliced up for serving. Remove with slotted spoon and add sprouts, cut-side down. Want more easy ferments? This is to allow the brine to go to the centre of the sprout and ensure a more even fermentation. Fermented Brussels Sprouts with Garlic & Ginger are a traditional food, full of probiotics, a wonderful condiment for Paleo, GAPS, AIP, Keto, Whole30 and Vegan/Plant-based diets. [emailprotected] Tessa the Domestic Diva says. The Magazine Premium Theme by bavotasan.com. 3 tablespoon canola oil. To make the Brussels Sprouts chew-able, has anyone tried blanching them before fermentation? I will definitely make this again. I used Korean Red Pepper flakes. To make a 3% brine in 1000 milliliters (1 liter) of water: 1000 x .03 = 30 grams. Get Recipes and Inspiration delivered straight to your inbox! You'll receive a confirmation email shortly! Foods like yogurt, kimchi, sauerkraut and kombucha increased the diversity of gut microbes and led to lower levels of inflammation. Heres youll see it served along with a nice Mushroom Risotto. I strongly recommend you make this with some wild plants now while they are abundant at weekly farmers markets. Your privacy is important to us. As a desperate resort to stock some fermented goodies, I made kimchi with Brussels sprouts and mustard greens, called hardalotu in Turkish. Hi Claire, the fermenting softens them, but theyre not mushy, just right. You want the brine to come about 1/2-1 inch above the vegetable pieces but still leave 1 inch head space if using jars. The Brussels sprout, healthy but loathed by many, is an excellent vegetable to ferment, especially in a kimchi style. Be sure to keep the liquid level above the veggies, keep mold out, and keep it in a cooler place. But you don't need them right away. (or get your husband to do it). Learn how to make kimchi. The point is that fermentation will continue in earnest unless you cool it down significantly at some point, in which case it will simply slow down. Can it be without any liquid? I was just diagnosed with breast cancer and I am trying to eat the natural way. Bring vinegar, water, and pickling salt to a boil in a large pot over medium-high heat until the salt is dissolved, about 5 minutes. 1. I have had Brussel Sprout Kimchi doing its thing for over a month. Enjoy straight out of the jar or peruse the recipes on our Get wilder blog . 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. Gone in two days. NOTE Date the Fermented Brussel Sprouts Veggie Kimchi was started 7-18-17. updated 7-26-17 UPDATE.I tested my veggie kimchi today and surprisingly, it was not as hot as I expected. and wanted the recipe! These disk weights are certified food safe. SPICY ROASTED BRUSSELS SPROUTS WITH KIMCHI DRESSING. Creamy Sun-Dried Tomato and Ricotta Stuffed Shells, Peanut Butter Cookie Baked Oatmeal for One, Slow Cooker Gingerbread Apple Pie Crumble, Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash. We regularly sprout radish, mustard, broccoli, etc. Yes!! Transfer mixture to two 32-oz. Did u buy tge kimich paste or did u make it ? i am not sure why I have never thought to ferment Brussels, but I am in love with this idea for so many reasons! (which is what happens when it ferments) and when I tap the jar, I can see the bubbles indicating fermentation. Your information will *never* be shared or sold to a 3rd party. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen. If you use these, you'll need to get the. Fermented Brussel Spout Veggie Kimchi. Fermented Brussels Sprouts with Garlic & Ginger are a traditional food, full of probiotics, a wonderful condiment for Paleo, GAPS, AIP, Keto, Whole30 and Vegan/Plant-based diets. Andrew Scrivani for The New York Times. 7. You'll need about 3 tablespoons of salt in 4 cups of water. Add brussels sprouts and top with a plate to keep brussels sprouts submerged. 1 1/2 lbs Brussel Sprouts 2 teaspoons sea salt 1 Tablespoon fresh Rosemary 1 Tablespoon fresh Thyme 1 Tablespoon fresh Oregano Instructions. Cap with a loose-fitting lid that will allow gas to escape. Youll not rinse them as opposed to normal kimchi. brussel sprouts, however, are flavorful but not tender enoughso I'm fermenting for another week. Make sure to dry the spouts well with a paper towel. I'm scooping them out of the jar and eating them later on anyway. If there is any liquid in the bowl, pour . I cant speak for ALL ferments, but most can go a long time before needing refrigeration. I havent figured out how to stop that without refrigerating. Step 3. Wouldnt it be better the weigh the liquids and salt to obtain a 2 to 3 % brine for optimal fermentation. Great recipe! 4T red pepper Chill. 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. Thanks Ted, keep spinning those grins Tom. It's much more sour than my other kimchis (green bean, cabbage, daikon) . cheese quesadillas and even with Brussels sprouts! Toss the shredded Brussels sprouts and green onions with the salt and allow to sit for 20 minutes. JAVASCRIPT IS DISABLED. Im not sure if the ginger would affect your outcome. Bring to boil. What Are Prebiotics and Why Should I Care? [emailprotected]'s Nourishing Kitchen says, This is so much easier than making sauerkrauts! Once the veggies are cut and ready, and your jar is clean and ready, go ahead and either mix the veggies in a bowl, tossing together most of the ingredients. They often, Cauliflower Pickles with Turmeric and Black Pepper, Fermented Cranberry Sauce with Figs, Citrus and Cloves, https://i.pinimg.com/736x/05/82/be/0582be6acd2f48574170d3e1141faca9cake-shop-i-will.jpg. I honestly dont see why they wouldnt work or be delicious. In a food processor, puree the onion and pear. If so, how much would you decrease the amount of salt in this recipe if I added a tablespoon of whey? Theyll keep pretty well without being covered, largely because theyve become more acidic (lower pH), which keeps them relatively immune to problems. Toss with the 2 Tablespoons of red pepper flakes. But there is another fermented cabbage dish that is just as tasty and versatile. But if you prefer, you can certainly slice or even dice the garlic. I have a question regarding fermentation of other sprouted brassicas. Please enable JavaScript on your browser to best view this site. How long a ferment goes and how deeply you want your mix to be flavored is really up to you. WHAT recipe???? If so, they would be labeled as such. Fermented Brussel Sprout Veggie Kimchi. What kind of pepper did you use for the 4T Pepper. Question is, the beans have reabsorbed some of the ferment juice and so a couple protrude above level of juice, will these be okay or will they rot? or does the fermenting soften them. I like really long ferments left in cool rooms with airlocks. Let us know how the shredded brussel sprouts turn out. This boldly flavored fermented kimchi recipe comes from chef Jon Churan of Perennial Virant in Chicago. Roughly chop the garlic and slice the ginger. Im certainly learning a bit about the salt impact and personal preferences of individuals as I go. 2. one onion, quartered, then quartered again I have always wanted to ferment whole heads of cabbages so that I can make my sour cabbage rolls.. haha, guess what I havent done it because I cant find a crock thats large enough. 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. Use a food processor to puree the onion, garlic, ginger, and optional fish sauce to make your flavor paste. Hi Josh, Im sorry the sprouts are too salty for you! Also any other recipe suggestions anyone has! Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. This recipe was excellent, thank you so much. Directions. Plus, the garlic gloves and ginger slices are also really tasty, too. Yup. While heating, keep stirring until a fairly thick "pudding" is obtained. The veggies have a nice flavor to it, the liquid is cloudy house kimchi, pickled mayo, soft bun 14. Let sit at room temperature 4 hours; drain. ). Have a clean and sterilized jar handy. Try making kimchi fried rice, which is yummy, especially with a fried egg on top. In a bowl, empty the washed brussel sprouts and carve an X on the bottom of each one. I would *never* have thought to ferment brussels sprouts but it makes so much sense, they are a cabbage after all! (See my Sourdough Grain-free Waffle recipe. 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. The chives may remain in larger pieces. pH level for Kombucha What is the correct level? Broccoli, brussels sprouts and other "gassy" foods give off a strong odor when fermented, so it's best to mix them with other vegetables in your recipe. Your email address will not be published. But its true that if someone uses a different kind of salt, they can get a different result. No cutting, no pressing into the jars. Brussel sprouts are a traditional Canadian Thanksgiving dish. The fish sauce, made with fermented anchovies, adds to the whole umami thing as well. Hi Andi, sorry to hear the Brussel Sprout Kimchi (from that other recipe) didnt soften enough for you, but Ive got a great solution! Eat some kimchi with your Pot Sticker s. That is a great combo with some rice. Instructions. Thank you, Emily! Youre so right, Yang; way easier (and more fun for me) making whole veggie ferments than having to do a LOT of slicing or chopping and sometimes pounding/pressing. Not sure what you are referring to as I dont have fish sauce in the recipe.