KIMCHI WITH RED CABBAGE AND BRUSSELS SPROUTS
I've decided that this is my favorite way to make kimchi. The color is striking and the Brussels sprouts add a lot of flavor to an already flavorful recipe.
Provided by Late Night Gourmet
Categories Vegetable
Time 1h30m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- Using a mandoline, slice Brussels Sprouts and carrots, using a cut-proof glove for safety.
- Dissolve salt in a large bowl with 5 cups of warm water. Add cabbage, Brussels Sprouts, carrots, and green onion to the bowl and soak for 1 hour.
- While the vegetables are soaking, prepare the chili paste. In a large bowl, stir together 1/4 cup water, rice vinegar, fish sauce, and sugar. Add chili flakes, ginger, garlic, and anchovies and blend thoroughly.
- Drain vegetables using a sieve set over a bowl, reserving brined juices.
- Add drained vegetables to the bowl with the chili paste and mix well to coat. Pack into glass jars (an old pickle jar works perfectly for this).
- Pour some of the reserved brine into the bowl with the chili paste residue. Mix to capture leftover seasonings, and pour chili-brine into the jar. Cover and let stand at room temperature overnight. Refrigerate and eat within 1 week.
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Kavindu Dilshan
[email protected]I've never made kimchi before, but this recipe looks easy to follow. I'm excited to try it!
Rana Anwar
[email protected]I'm not a big fan of kimchi, but I'm willing to try this recipe. It sounds interesting.
Gladys Ayetary
[email protected]This kimchi recipe sounds delicious. I'm definitely going to give it a try.
M zubir Zubir
[email protected]I'm going to make this kimchi for my next party.
MS Mominur
[email protected]I can't wait to try this kimchi recipe!
Md Sobug
[email protected]This kimchi is a great addition to any meal.
Omar Dahir
[email protected]I love the crunch of the red cabbage and Brussels sprouts in this kimchi.
For
[email protected]This kimchi is a great way to use up leftover vegetables.
Phoebe Woodward
[email protected]I followed the recipe exactly and my kimchi turned out great! It's so easy to make and it's delicious.
WaleeD BahaR
[email protected]I'm not sure what went wrong, but my kimchi turned out really slimy. I think I might have used too much salt.
Shuvo Ahmed Shuvo
[email protected]This kimchi is a bit too spicy for me, but I still enjoyed the flavor.
Tasnim Akter
[email protected]I love the way this kimchi smells. It's so fresh and garlicky.
Rich Massella
[email protected]This kimchi is a great way to add some probiotics to your diet.
Waseem Mehar
[email protected]I've never had kimchi before, but this recipe was a great introduction. It's flavorful and has a nice kick.
Thandeka Ndlovu
[email protected]This kimchi is delicious! It's the perfect balance of spicy and sour.
Danni Baugher
[email protected]I'm not a big fan of kimchi, but this recipe was surprisingly good. The red cabbage and Brussels sprouts add a sweetness that I really liked.
Haidar Nemer
[email protected]This kimchi is a bit spicy for my taste, but I still enjoyed it. I think it would be great on tacos or in a stir-fry.
Marikit Maglasang-Lopez
[email protected]I love the vibrant color of this kimchi. It's also really flavorful and has a nice crunch.
Eayrof Khan
[email protected]This recipe was easy to follow and the kimchi turned out great! I especially liked the addition of the Brussels sprouts.
Shahjahan Mia
[email protected]I've made this kimchi twice now and it's been a hit both times. It's a great way to use up leftover cabbage and Brussels sprouts.