How long does Spicy Brussels Sprouts Kimchi take to ferment?

Spicy Brussels Sprouts Kimchi takes approximately 5 days to ferment at 65-72°F (18-22°C). The exact time may vary depending on temperature and desired flavor intensity.

Is Spicy Brussels Sprouts Kimchi vegan?

Yes, Spicy Brussels Sprouts Kimchi is completely vegan-friendly. All ingredients used are plant-based with no animal products.

Is Spicy Brussels Sprouts Kimchi gluten-free?

Yes, Spicy Brussels Sprouts Kimchi is gluten-free and safe for those with gluten sensitivities or celiac disease.

How difficult is it to make Spicy Brussels Sprouts Kimchi?

Spicy Brussels Sprouts Kimchi is rated as easy. This recipe is beginner-friendly and requires minimal experience. Active prep time is about 45m.

What equipment do I need to make Spicy Brussels Sprouts Kimchi?

To make Spicy Brussels Sprouts Kimchi, you'll need: TOPZEA Fermentation Glass Weights (9-Pack) for Wide Mouth Mason Jars, Brewing America Acacia Wood Vegetable Fermentation Tamper (12-inch), Paksh Novelty Wide Mouth Mason Jars 32 oz (12-Pack), E-Jen Premium Kimchi, Sauerkraut Container Probiotic Fermentation with Inner Vacuum Lid (Earthenware Brown, 2.9 gal/11L), Masontops Pickle Pipes – Airlock Fermentation Lids (Small Mouth, 4-Pack), Masontops Pickle Pebbles – Glass Weights for Wide Mouth Mason Jar Fermentation (4-Pack), Seeutek Fermentation Crock Jar 5L – Stoneware Pot with Weights, Lid & Pickle Tamper, e-jen Premium Kimchi and Sauerkraut Fermentation Container (1.3 gal / 5.2L, Earthenware Brown). Most of these are standard fermentation supplies that can be reused for many recipes.

How many servings does Spicy Brussels Sprouts Kimchi make?

This recipe yields approximately 8 servings. You can easily scale the recipe up or down by adjusting the ingredient quantities proportionally.

How should I store Spicy Brussels Sprouts Kimchi?

Once fermented to your liking, store Spicy Brussels Sprouts Kimchi in the refrigerator to slow down fermentation. Properly stored, it will keep for several weeks to months. Always use clean utensils when serving to prevent contamination.

Easy Brussels Sprouts Kimchi Recipe

Name: Spicy Brussels Sprouts Kimchi
Prep time: 45 min
Total time: 45 min
Yield: 8 servings
Cuisine: International
Ingredients: 2 pounds (900g) Fresh brussels sprouts, trimmed and halved; 3 tablespoons (45g) Sea salt, non-iodized; 2 cups (480ml) Filtered water; 3 tablespoons (30g) Gochugaru (Korean red chili flakes); 2 tablespoons (15g) Fresh ginger, minced; 6 cloves (30g) Garlic cloves, minced; 1 tablespoon (15ml) Rice vinegar or apple cider vinegar; 2 tablespoons (20g) Sesame seeds, toasted; 3 stalks (30g) Green onions (scallions), chopped

Preparing Your Ingredients

Wash and prepare the brussels sprouts: Rinse your brussels sprouts thoroughly under cool water and pat dry. Trim the stem ends and remove any yellowed or damaged outer leaves. Halve each sprout lengthwise—this creates more surface area for the brine to penetrate and helps them ferment evenly.

Prepare your workspace: Ensure all equipment is clean and dry. Fermentation thrives in a clean environment, so wash your jar, weights, and any utensils with hot soapy water and rinse well.

Creating the Brine

Mix the brine: In a clean bowl, combine 2 cups of filtered water with 3 tablespoons of sea salt. Stir until the salt completely dissolves. This creates a 6% brine solution—the ideal concentration for safe lacto-fermentation. Taste it: it should taste pleasantly salty, like a potato chip.

Prepare the flavor paste: In a small bowl, combine the gochugaru, minced ginger, minced garlic, and rice vinegar. Mix well to create a vibrant red paste. This is where the magic happens—these ingredients contain natural enzymes and beneficial bacteria that will drive your fermentation.

Packing Your Fermentation Vessel

Layer the brussels sprouts: Place your clean fermentation jar on a clean surface. Add a thin layer of brussels sprout halves to the bottom, then sprinkle some of the gochugaru paste over them. Continue layering, alternating between brussels sprouts and the spice paste, until all ingredients are used. Pack firmly but gently—you want them snug enough to stay submerged but not so tight that you crush them.

Pour the brine: Slowly pour the salt brine over the packed brussels sprouts until they are completely covered. The brine should come up to about 1 inch below the rim of your jar. This is crucial: any vegetables exposed to air can develop mold. If needed, make additional brine using the same 3:100 ratio (3 tablespoons salt per 2 cups water).

Weigh down the vegetables: Place your fermentation weights on top of the brussels sprouts to keep them submerged beneath the brine. If you don't have weights, you can use a small glass jar filled with brine, or even a clean cabbage leaf tucked under the jar's rim. Submerged vegetables = safe fermentation.

Starting Fermentation

Cover loosely: If using a jar with an airlock lid, follow the manufacturer's instructions. If using a regular mason jar, place the lid on top but do not seal it tightly. Fermentation produces carbon dioxide gas that needs to escape. You can also cover with a clean cloth secured with a rubber band.

Find the right spot: Place your jar in a cool, dark location away from direct sunlight. The ideal temperature range is 65-72°F (18-22°C). A kitchen cabinet, pantry, or basement works beautifully. Avoid warm spots like above the stove or in direct sun, which can speed fermentation unpredictably.

Monitoring Your Ferment

Watch for signs of fermentation: Within 24-48 hours, you should see tiny bubbles rising through the brine and notice a pleasant, tangy aroma developing. This is the lactobacillus bacteria doing its work! The brine may become slightly cloudy—this is normal and indicates active fermentation.

Taste and adjust: After 3-5 days, carefully remove a piece with a clean fork and taste it. The brussels sprouts should taste pleasantly tangy and spicy, with a slight crunch. If you prefer more fermentation, let it continue for another few days. If it's perfect, move to the next step.

Check for mold: Occasionally peek at your ferment. You're looking for white, fuzzy mold (which means discard the batch) versus white yeast bloom on the surface (which is harmless and can be skimmed off). Submerged vegetables should never develop mold—this is why the weights are so important.

Finishing and Storage

Seal and refrigerate: Once your kimchi reaches your desired level of fermentation (typically 5-7 days), seal the jar tightly and move it to the refrigerator. The cold dramatically slows fermentation, preserving your kimchi at its peak flavor. The fermentation doesn't stop completely—it just slows way down, allowing subtle flavor development over weeks.

Add fresh garnish: Just before serving, stir in the toasted sesame seeds and chopped green onions. These fresh additions provide a bright contrast to the deep, fermented flavors.

Serving Suggestions

Enjoy your creation: Serve your brussels sprouts kimchi as a side dish (called a banchan in Korean cuisine), add it to grain bowls, top tacos, or enjoy it straight from the jar as a probiotic snack. Each spoonful delivers beneficial lactobacillus bacteria that support your gut microbiome.

Storage and Shelf Life

Your finished kimchi will keep in the refrigerator for 2-3 months, though the flavor will continue to develop and deepen. The longer it sits, the softer the brussels sprouts become and the more complex the flavor grows. Some people love it young and crunchy; others prefer it aged and mellow. There's no wrong answer—trust your palate.