Lunch: Brussels Sprout Kimchi

Recipe by Jon Churan The shape of the crystals varies quite a bit from brand to brand, so measuring kosher salts by weight is the most reliable method. Not ready to invest in a scale? See the box below for volume conversions.

Ingredients

3.5 ounces plus .7 ounces kosher salt
1 1/2 pounds small brussels sprouts, trimmed, halved
1/2 small onion, coarsely chopped
2 scallions, sliced
4 garlic cloves
1/4 cup gochugaru (coarse Korean red pepper powder)
2 tablespoons fish sauce (such as nam pla or nuoc nam)
2 tablespoons Sriracha
1 tablespoon grated peeled ginger
1 tablespoon soy sauce
2 teaspoons coriander seeds, crushed
2 teaspoons fennel seeds, crushed
Ingredient info: Gochugaru can be found at Korean markets.

Instructions

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.

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