Quick Brussels-Sprouts Kimchi

Makes | about 2 cups

• 4 cups shredded Brussels sprouts
• 5 green onions, sliced long and thin on the bias
• 2 tbs. Korean chili pepper flakes or crushed red chili flakes
• 1/2 tsp. minced garlic
• 1 tsp. minced gingerroot
• 1 tsp. sugar
• 1 tbs. fish sauce or anchovy sauce

Directions

1. Toss the shredded Brussels sprouts and green onions with the salt and allow to sit for 20 minutes.
2. Meanwhile, mix the remaining ingredients in a small bowl. After 20 minutes, rinse the sprouts and onions well and drain well; then, combine with the spice mixture. The kimchi is now ready to eat. If you would like to age it a bit, place the mixture in a tightly sealed canning jar and allow to sit overnight at room temperature.
3. Store in the refrigerator and consume within one month.

Food Photography by: Terry Brennan; Food Styling by: Betsy Nelson