Author Notes
The use of Brussel Spouts in the kimchi instead of cabbage provide a finer texture. —[email protected]
Ingredients
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1/2 pound
brussel sprouts
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1/4 cup
Kosher salt
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1 cup
Rice vinegar
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2 tablespoons
Sugar
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6 tablespoons
Srirachi Chili Sauce
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1 piece
Fresh ginger root, 1 inch grated
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2
Cloves, fresh garlic, grated
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1 1/2 tablespoons
Smoked picante paprika
Directions
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Using a mandiline thinly slice the brussels sprouts. Put into a colander, and add salt mixing well. Allow this to drain for 2 hours, until it is wilted. This is an important step so don’t rush it.
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In a medium size bowl combine vinegar and sugar and allow to dissolve. Incorporate chili paste, ginger, garlic and smoked paprika. Take the sliced brussels sprouts and rise throughly, dry well.
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Mix vinegar solution with the now dry brussels sprouts and pack into a clean container, cover. Refrigerate for minimum of 48 hours before use. As this ages it will become spicier.
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I like this as a condiment for fish tacos, or served with a cheese board.
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