Brussels Sprouts kimchi is awesome!

I used the recipe here - https://friedgreenkimchi.com/2015/11...prouts-kimchi/ - but added just a little of the initial brine, not the whole lot as liquid will continue to seep out of the sprouts when fermenting and overdilute the finished kimchi juice (which is perfect for a Bloody Mary)

The Brussels Sprouts get active very quickly and generate a lot of gas, so only recommended if you have a seal on your pickling container that keeps air out but lets gas escape (I use a crock with a water seal). I don’t believe burping once a day will be enough for this project.

If you want a quick crunchy kimchi with a vibrant green colour that’s ready within three days, then quarter each of the Brussels Sprouts before adding the kimchi paste. If you’re OK with the sprouts softening just a little and having a slightly more developed flavour at 5-7 days then cutting each sprout in half as suggested is fine.

Personally, I’ve always loathed Brussels Sprouts. This is the only way I’ve not just tolerated but actively enjoyed this vegetable. The recipe is excellent and gives a great result.