Name: Brussels Sprout Kimchi
Cook time: 30 minutes
Total time: 3 days or longer
Yield: Makes 2 quarts
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.

Top view of open glass jar filled with redcolored Brussels sprout kimchi.

Brussels Sprout KimchiChristopher Testani

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.

Recipe notes

See Related Recipes and Cooking Tips

31 Ways to Make Crispy, Crunchy, Caramelized Brussels Sprouts
Okay, they're not actually baby cabbages. But they are adorable and delicious, especially when you use these brussels sprouts recipes.
Our 43 Best Korean Recipes and Korean-Inspired Bites
From sesame-glazed ribs to a kimchi breakfast, here are our favorite Korean-inspired dishes.
9 Ways to Make—and Cook With—Kimchi
The spicy Korean condiment goes way beyond cabbage.

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Super Seedy Power Cookies

As energizing as an energy bar, with a much simpler ingredient list.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.