Brussels Sprouts and Kale Kimchi

This autumnal Kimchi is nice on its own or added to green salad leaves with a little olive oil. It is delicious as a side to baked vegetables or to accompany an omelette.

Ingredients:

·         500g (1lb 2oz) Brussels sprouts, trimmed

·         1 kale leaf cut to the diameter of the jar to cover the mixture at the end

·         100g (3.5 oz) kale, mid-rips removed and finely sliced/chopped

·         2 tsp sea salt or Himalayan salt

·         1-2 tbsp fresh ginger, peeled and grated

·         1 apple, cored and peeled and quartered

·         2-3 garlic cloves, finely chopped

·         1-2 tbsp dried Korean Gochugoru red chilli flakes or a small amount of chili flakes of your choice

·         2 tbsp tamari soy sauce

·         100ml (3½fl oz/scant ½ cup) vegetable stock

·         6 spring onions (scallions), thinly sliced

·         1 apple, peeled, cored, quartered and thinly sliced

·         10 radishes, washed and thinly sliced

·         1 tbsp sesame seeds

·         1.5 litre jar to ferment

Method:
1. Finely slice each Brussels sprout, then place the sprouts and kale into a large  mixing bowl. Sprinkle with the salt and toss to combine. 2.  Place the ginger, apple, garlic, chilli flakes and tamari sauce into a food processor and process until the contents become a thick paste. 3. Stop and scrape down the sides of the food processor and then add the vegetable stock and blend again. 4.  Add this paste to the sprout and kale mixture, then use your hands to thoroughly massage the paste into the vegetables. The vegetables should begin to soften and wilt as their liquid is released. 5.  Add the spring onions, apple slices, radish slices and sesame seeds and stir to combine. 6.  Pack the mixture into a 1.5 litre jar. Press down the mixture to eliminate any air. There should be enough liquid to cover the vegetables completely. If not you can add a 2% salt solution⁕. Cover with the prepared kale leaf. Place a weight on the vegetables to keep them submerged under the brine. Leave about 2.5cm (1in) space between the kimchi and the top of the container. 7.   Cover the jar with a muslin and place on a plate in case it may bubble over while fermenting. 8.  Leave at room temperature, at around 20°C/68°F, for 3-5 days. After 3 days, taste the kimchi and press the leaves back down into the brine. If you like the flavour, refrigerate. Otherwise, allow the kimchi to ferment for another couple of days until it reaches the desired tang and kick. Seal and store in the refrigerator for up to 6 months. 

⁕To make a 2% salt solution dilute 20g salt in 1 Litre of water.

 This recipe is inspired by Kimberley Parsons.