I can’t believe I never thought to make this! Brussel sprout kimchi sounds absolutely fire; definitely going to watch for updates and try it out. I think I’ll stick with a more traditional kimchi paste though
Um...this was 4 months ago. How did it turn out? Also it wasn't until I watched your UA-cam short on mustard greens kimchi that I even found out that was a thing. I visit an Asian store twice a month for Natto, chocolate filled panda shaped cookies and anything else I think I'd like to try. I called and found out they have something Sher Li Hon which they think is what I saw. So on my next trip I'm buying some. Thank you so much. I'm thoroughly enjoying learning about different things to do. It's been the bright side of an unpleasant time. Two friends and an aunt have passed away. I'm still processing things the best that I can.
Oh wow- very interesting! Wish this came up four to six weeks ago,I would have prepared and had a go following . Brussels sprouts are on the tail end of in season. They are so so sweet. Definitely interested to see how your kimchi turns out 👏🏻👏🏻👏🏻👌👌
I believe if you cut the inside pit part and the bottoms off that it would cut down on the bitterness quite a bit. If this batch doesn’t work out I’d try it again and do that.
I once fermented brussels sprouts in salt brine and it was the worst smell I have ever had in my kitchen. Maybe masking it with gochujang and garlic is the way to go.
I'm personally a big advocate of throwing sweet stuff at bitter food so Imo fruit for sweetness could really help But Also thanks for an korean-approved bare basics kimchi paste recipe :)
Hahaha, I was just talking with my so a few days ago about how brussel sprouts should make an interesting kimchi, since they're from the cabbage family and should ferment similar. Waiting to see how yours turns out 🙈
👍🏻 Interesting! Maybe 2 minutes or so of steaming the brusselsprouts in the microwave would be a good start, before adding the sauce? Not to cook, but to sort of steam blanche towards tenderness
I’m here for Gooey 😹❤️
Oh! Is it "Gooey"?! I thought it was "GUI" as in Graphical User Interface. Sorry, my nerdy mistake 🤣
@@tridsonline you might be right, I’m playing by how he said her name 🤷🏻♀️😹
I can’t believe I never thought to make this! Brussel sprout kimchi sounds absolutely fire; definitely going to watch for updates and try it out. I think I’ll stick with a more traditional kimchi paste though
Holy shit the bag filled the FUCK out
Um...this was 4 months ago. How did it turn out? Also it wasn't until I watched your UA-cam short on mustard greens kimchi that I even found out that was a thing. I visit an Asian store twice a month for Natto, chocolate filled panda shaped cookies and anything else I think I'd like to try. I called and found out they have something Sher Li Hon which they think is what I saw. So on my next trip I'm buying some. Thank you so much. I'm thoroughly enjoying learning about different things to do. It's been the bright side of an unpleasant time. Two friends and an aunt have passed away. I'm still processing things the best that I can.
How did it turn out?
That looks tasty. Curious how it goes.
Oh wow- very interesting!
Wish this came up four to six weeks ago,I would have prepared and had a go following . Brussels sprouts are on the tail end of in season. They are so so sweet. Definitely interested to see how your kimchi turns out 👏🏻👏🏻👏🏻👌👌
I believe if you cut the inside pit part and the bottoms off that it would cut down on the bitterness quite a bit. If this batch doesn’t work out I’d try it again and do that.
I once fermented brussels sprouts in salt brine and it was the worst smell I have ever had in my kitchen. Maybe masking it with gochujang and garlic is the way to go.
Why do you ferment in plastic? Why not directly in the container?
Do I need to vacuum seal it or line a jar with a bag?
I would watch longer form vids of this topic
Does anyone knows what gochugaru is ?
It's been 2 months. Any update?
Is it possible to distill condense the gas into a liquid?
Quick question about botulism: I believe it grows if it’s vacuumed due to being anaerobic? Versus if it’s just in a bottle then it ferments safely.
I'm personally a big advocate of throwing sweet stuff at bitter food so Imo fruit for sweetness could really help But Also thanks for an korean-approved bare basics kimchi paste recipe :)
Hahaha, I was just talking with my so a few days ago about how brussel sprouts should make an interesting kimchi, since they're from the cabbage family and should ferment similar. Waiting to see how yours turns out 🙈
it is an absolutely wild move to dehydrate something first and then wash it in water right after 😂
Best content on YT for me right now. Love and sprouty 💨's from the UK
Wow amazing! Low effort kimchi I am here for it!!
👍🏻 Interesting! Maybe 2 minutes or so of steaming the brusselsprouts in the microwave would be a good start, before adding the sauce? Not to cook, but to sort of steam blanche towards tenderness
Wouldn't that kill too many of the bacteria present on the brusselsprouts?
🤤
Fun
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