BRUSSELS SPROUT KIMCHI
Provided by Jon Churan
Categories Side Low Fat Low Cal Low Cholesterol Brussels Sprout Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 2 quarts
Number Of Ingredients 13
Steps:
- Combine 3.5 ounces salt and 2 quarts warm water in a large bowl, whisking to dissolve salt. Add brussels sprouts and top with a plate to keep brussels sprouts submerged. Let sit at room temperature 4 hours; drain. Rinse, drain, and place in a large bowl.
- Pulse onion, scallions, garlic, gochugaru, fish sauce, Sriracha, ginger, soy sauce, and coriander and fennel seeds in a food processor until smooth. Add to bowl with brussels sprouts and toss. Transfer to two 32-ounce canning jars, packing down to eliminate air gaps.
- Combine remaining .7 ounce salt and 1 quart warm water in a large bowl, whisking to dissolve salt. Add pickling liquid to jars to cover brussels sprouts, leaving at least 1" headspace. Cover jars with lids. Let sit out of direct sunlight at room temperature until kimchi tastes tangy and releases bubbles when stirred, 3-5 days. Chill.
- DO AHEAD: Kimchi can be made 2 months ahead (flavor will deepen). Keep chilled.
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.
RED CABBAGE KIMCHI
When we think of kimchi we tend to picture the classic kind found in Asian supermarkets, which is made primarily with Napa cabbage stained red from the chili powder and pungent with garlic. Interestingly, although that is indisputably the most popular variation, kimchi can be made with a wide array of vegetables and spices, with regional variations that affect the ingredients used and levels of heat and spice. Here we've used red cabbage for two reasons. The first is because we like its sweet flavor and slightly sturdy texture. The second, more practical, reason is that these fermented pickles are generally deemed ready when enough lactic acid is produced to change the pH from 6.5 to approximately 3.5\. Red cabbage juice changes color at this pH and becomes a bright reddish-purple, giving you a visual cue when fermentation is complete. Kimchi is a surprisingly good condiment for grilled hot dogs. It is a great way to doctor up packaged ramen at home. In place of coleslaw on a sandwich, it can add an unexpected kick to anything from corned beef on rye to pulled pork on soft white bread. Its heat and tang are wonderful for cutting through rich ingredients, and as a substitute for sauerkraut in choucroute, it is utterly delicious.
Yield makes 4 quarts
Number Of Ingredients 14
Steps:
- Cut the cabbage into quarters through its core. Cut the core out of each quarter. Cut each quarter cabbage into 4 sections lengthwise.
- In a large bowl or plastic container, dissolve the salt in the water; then add the cabbage, breaking it apart as you add it to the brine. Use several plates to weigh the cabbage down so it is submerged in the solution. Let the cabbage soak for at least 6 hours and preferably overnight (10 to 12 hours).
- Remove the cabbage from the brine and spin it in a salad spinner to remove the excess moisture. Place the drained cabbage in a large bowl and toss it with the sugar. Make sure the cabbage is evenly coated with the sugar.
- Cut the scallions and the watercress into 1-inch (2.5-centimeter) sections and put them in a food processor. Process until finely minced. Combine the scallions and watercress with the cabbage, then add the grated radish and pears. Toss the mixture to thoroughly combine.
- Put the ginger, garlic, fish sauce, shrimp paste, cayenne, and red pepper flakes in a blender and puree until smooth. Pour over the cabbage mixture, using a large spoon to stir until the puree and the vegetables are evenly combined. Pack the mixture into a nonreactive container and cover it loosely with plastic wrap or a lid. Let the cabbage sit at room temperature for 2 to 6 days, depending on the temperature of the room. (A cooler room will take more time; a warmer room will take less.) The kimchi will be ready when the mixture changes to a uniform purple color throughout. Bubbles will be visible in the kimchi and it will have a pH of 4.5 or lower.
- When the kimchi is ready, pack it into jars and refrigerate. The kimchi will continue to mature and ferment in the refrigerator, though this will happen much more slowly in the cold environment. The kimchi should be eaten within 3 to 4 weeks.
SAUTEED BRUSSELS SPROUTS AND RED CABBAGE
Steps:
- Prepare a large bowl of ice water. Set aside.
- Trim the Brussels sprouts and peel off 1 outer layer of leaves. Cut the sprouts in half lengthwise, larger sprouts can be quartered. Place the sprouts in a large saucepan, cover with cold water and add about 2 tablespoons of salt. Bring the sprouts to a boil and drain immediately. Transfer the sprouts to the bowl of ice water. (This will stop the cooking and preserve their color.) Drain well.
- Heat a large skillet over medium-high heat, add the butter. When the butter is melted, add the Brussels sprouts. Cook for 1 minute then add the sliced cabbage. Cook until the cabbage has softened and the sprouts are warmed through. Season with salt and pepper and serve warm.
SHEET-PAN PIEROGIES WITH BRUSSELS SPROUTS AND KIMCHI
This sheet-pan dinner is a sure win in under an hour, with your oven doing most of the heavy lifting. Roasting pierogies yields a crisp, golden skin with a soft, pillowy interior but, if you don't have pierogies, you could use gnocchi in their place. (No pre-cooking required!) Cooking kimchi at high heat may feel like a surprising move, but it becomes sticky and caramelized, imparting lots of flavor and texture to the final dish. Finally, a dill sour cream adds a fresh richness, but feel free to swap out the sour cream and use a good-quality Greek yogurt, crème fraîche or even buttermilk (it will be runnier, so no need to thin with water).
Provided by Hetty McKinnon
Categories dinner, weekday, dumplings, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set a rack in the lower third of the oven and heat oven to 400 degrees. Add the brussels sprouts and kimchi to a rimmed sheet pan. (A small amount of kimchi juice is fine and adds lots of flavor.) Drizzle with 2 tablespoons oil and season with salt and black pepper, and toss to combine.
- Prepare the dill sour cream: Combine the sour cream, dill, oil, lemon and salt in a small bowl and whisk to combine. If the cream is too thick, add a tablespoon of water. (You are looking for the consistency of heavy cream.)
- After 15 minutes, remove the pan from the oven and add the pierogies. Drizzle everything with the remaining 3 tablespoons oil, and, using a spatula, toss everything together. Return to the oven, and roast until the brussels sprouts are tender, and the pierogies are puffed and golden, another 20 to 25 minutes. (Don't flip the pierogies.)
- Drizzle with olive oil, scatter with dill, and serve with dill sour cream and halved lemon.
BRUSSELS SPROUTS WITH KIMCHI
Provided by Mark Bittman
Categories easy, quick, one pot, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. If sprouts are small, simply trim them; if larger, trim and cut in half top to bottom. Put bacon in ovenproof pan and cook over medium heat, stirring occasionally, until just about crisp, 5 minutes or so. Remove with slotted spoon and add sprouts, cut-side down.
- Cook until they begin to sizzle, then transfer to oven. Roast until brown on one side, then shake pan to redistribute. Remove when bright green but browned and fairly tender, about 10 to 15 minutes. Meanwhile, purée kimchi in food processor or blender until fairly smooth.
- Return pan to stove over medium heat and stir in butter, salt and pepper, and bacon. Put kimchi in bottom of a bowl and top with sprouts. Spoon a little kimchi juice over all and serve.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 17 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 435 milligrams, Sugar 3 grams, TransFat 0 grams
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