Brussels Sprout Kimchi

Ingredients

• 1.5 pounds brussels sprouts trimmed halved
• 2 teaspoons coriander seeds crushed
• 2 teaspoons fennel seeds crushed
• 2 tablespoons fish sauce (such as nam pla or nuoc nam)
• 4  garlic clove 
• 1 tablespoon ginger grated peeled
• 0.3 cup ground pepper red (coarse Korean pepper powder)
• 3.5 ounces kosher salt 
• 0.5 small onion coarsely chopped
• 2  spring onion sliced
• 1 tablespoon soya sauce 
• 2 tablespoons sriracha 

Equipment

• food processor
• bowl
• whisk
• canning jar

Directions

1. Combine 3.5 ounces salt and 2 quarts warm water in a large bowl, whisking to dissolve salt.
2. Add brussels sprouts and top with a plate to keep brussels sprouts submerged.
3. Let sit at room temperature 4 hours; drain. Rinse, drain, and place in a large bowl.
4. Pulse onion, scallions, garlic, gochugaru, fish sauce, Sriracha, ginger, soy sauce, and coriander and fennel seeds in a food processor until smooth.
5. Add to bowl with brussels sprouts and toss.
6. Transfer to two 32-ounce canning jars, packing down to eliminate air gaps.
7. Combine remaining .7 ounce salt and 1 quart warm water in a large bowl, whisking to dissolve salt.
8. Add pickling liquid to jars to cover brussels sprouts, leaving at least 1" headspace. Cover jars with lids.
9. Let sit out of direct sunlight at room temperature until kimchi tastes tangy and releases bubbles when stirred, 3-5 days. Chill.
10. DO AHEAD: Kimchi can be made 2 months ahead (flavor will deepen). Keep chilled.
11. calories, 0 fat, 2 g fiber
12. Bon Appétit