Recipe: Brussels Sprout Kimchi


Brussels sprout kimchi! Has she gone mad? Absolutely not – they’re just mini cabbages, after all. This makes one of my favourite ever kimchis and of course, it’s fiercely seasonal. I cannot emphasise enough just how well this works in a toastie with Stilton, and also the day after in a toastie with Cheddar and ham. Imagine putting it in your Christmas leftovers sandwiches! It’s perfect in the morning with eggs as well.

Basically what I’m saying is that no one should be without this kimchi during the festive season and if you make it now you’ll have a massive jar to see you right through until January.

Give the gift of sprout-chi to your gut microbiome this Christmas!

Brussels Sprout Kimchi Recipe

This isn’t a particularly spicy kimchi so adjust to your taste. I like to eat my toasties with sriracha so we kept this quite mild. It’s tangy and fizzing with all your usual brilliant kimchi flavours and the sprouts have a lovely lemony edge to them.

1kg brussels sprouts, sliced (I did this in a food processor)
1 daikon, cut into strips or sliced (I did mine in julienne)
1 Chinese cabbage, sliced
2 heads garlic, cloves peeled
1/2 cup Korean chilli flakes (you can literally just measure this in a mug)
2 inches ginger, peeled
3 tablespoons white miso

Place the shredded sprouts, daikon and Chinese cabbage in a bowl with a good handful of fine salt and mix well – don’t worry about the quantity because you’ll rinse a lot of it off afterwards. Squeeze it with your hands until some juice forms, then top it up with enough water to cover it. Weight it down with something heavy-ish like a sturdy pan. Cover and leave overnight.

Sterilise a 2 litre Kilner jar.

Blend the garlic, ginger, miso and chilli in a blender.

Rinse the veg then mix with the garlic paste and pack into the jar, pressing it down firmly with your fist. 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 it’s all submerged – a small dish or ramekin would be a non-plastic alternative.

Leave to ferment at least 4 days before tasting but make sure you open the jar to burp it once a day.

I made mine around 10 days ago and I am keeping it at room temp but burping every day. It will keep actively fermenting at this temperature and the flavour will develop, so it’s up to you when you’d like to stop that process. When you do, just transfer it to the fridge where you won’t need to keep burping it.

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  • Avatar
    Reply David Miller December 10, 2019 at 10:36 am

    Does it have to be white miso for this? Only asking as I have a jar of the brown rice miso on the go which I am keen to use up!

    • Avatar
      Reply Helen Graves December 10, 2019 at 10:48 am

      You could use some brown rice miso but I would halve the amount as the flavour is much stronger. I’d also be conscious of tasting it much more in the finished product. Maybe just use 1 tablespoon and see how you go but if it doesn’t taste great then please don’t blame me hahaha 😉

      • Avatar
        Reply David December 10, 2019 at 4:41 pm

        Thanks! I will dial down the miso if I do it with the dark stuff. Those sausage rolls look fab too!

        • Avatar
          Reply Helen Graves December 10, 2019 at 4:41 pm

          Thank you! And let me know how you get on.

  • Avatar
    Reply Hannah December 16, 2019 at 7:58 pm

    This looks 👌👌👌 just started making it this eve for Christmas presents….

    Have mixed in the salt, and done some squeezing – but not getting nearly enough liquid to cover it. Worried that more squishing will make it manly. Do I really need to go for some vigorous squeezing?!

    • Avatar
      Reply Helen Graves December 18, 2019 at 6:08 pm

      Sorry Hannah I’ve just seen this! I should’ve said that yes, you do need to give it a really good squeeze but you can then top up with water. I’ll add that to the recipe now.

  • Avatar
    Reply Michelle December 16, 2019 at 8:41 pm

    Hello! I was so intrigued I’ve given this a go. Can I check, when you rinse the salted veg, do you squeeze it mostly dry or do you leave a little water clinging to the veg? When I packed it into the far, there’s no much liquid to submerge it as you’ve suggested in your recipe. To be fair, even if I’ve done it wrong, it still tastes good on day 0. Cheers!

    • Avatar
      Reply Helen Graves December 18, 2019 at 6:08 pm

      Sorry Michelle, I will amend the recipe to make this clearer!

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