Brussels Sprout Kimchi

Recipe by Caitlyn Austin

Recipe by Caitlyn Austin


3.5 ounces plus .7 ounces Kosher salt
1 1/2 pounds Brussels sprouts, trimmed and halved
1 small Yellow onion or 1 small leek (white part), diced
2 Scallions, sliced thin
1/4 cup Gochugaru (coarse Korean red pepper powder)
2 tablespoons Fish sauce (optional)
2-3 tablespoons Sriracha (depending on desired spice level)
1 tablespoon grated peeled Ginger
1 tablespoon Soy sauce
sesame seeds (optional)2 teaspoons fennel seeds, crushed (optional)


1. Combine 3.5 ounces salt and 2 quarts warm water in a large bowl, whisk to dissolve. 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.
2. Combine onion, scallions, garlic, gochugaru, fish sauce, Sriracha, ginger, soy sauce, and fennel seeds in a food processor and pulse until smooth.
3. Toss Brussels sprouts in mixture, make sure Brussels sprouts are thoroughly coated. Transfer to two 32-ounce canning jars. Packing down the vegetables is an important part to canning them. Use a wooden spoon to push Brussels sprouts down to eliminate any air gaps. 
4. Combine remaining .7 ounce salt and 1 quart warm water in a large bowl, whisk dissolve salt. Add pickling liquid to jars to cover Brussels sprouts. 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. Place in refrigerator. This will last for several months. 

Brussels Sprouts with Butternut Squash and Apples

Recipe from  Sylvia's Table  by Liz Neumark

Recipe from Sylvia's Table by Liz Neumark

Ingredients (serves 6):
2 cups Brussels sprouts, trimmed, and halved
2 cups peeled and cubed butternut squash
2 large apples, roughly cubed (about 2 cups)
1 shallot, diced
2 tbsp olive oil
salt and freshly ground pepper
1 tbsp maple syrup

1) Preheat oven to 375 degrees.
2) Toss the Brussels sprouts, squash, apples, shallot, and olive oil in a large, shallow baking dish. Season with salt and pepper to taste. 
3) Place dish in the oven and bake until the vegetables are wrinkled and slightly brown and the edges of the squash are beginning to crisp, 45 minutes to 1 hour, tossing and stirring from time to time. Remove vegetables from the oven; toss with maple syrup before serving.