Gastronomixs

Brussels sprouts kimchi

A classic in the Korean kitchen.

Creation by Bas van Kranen, Bord’Eau* restaurant, Amsterdam, the Netherlands.

Brussels sprouts kimchi

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Ingredients

2

kg

Brussels sprouts

1

 

green luobo radish

150

g

salt

50 

g

rice flour

25

g

sugar

400

ml

water

100

g

chilli flakes or chilli powder

50

g

fish sauce 

1

 

medium onion

10

cloves

garlic

1

tbsp

ginger, chopped

 

lemongrass

7

 

spring onions

Preparation method

  • Chop the Brussels sprouts and radishes into pieces and sprinkle generously with salt, so that they can brine. Leave in the salt for approximately four hours.
  • After four hours, thoroughly rinse the chopped vegetables two or three times, so that all the salt is removed.
  • Place the rice flour, water, and sugar in a pan and bring to the boil.
  • In the meantime, finely grind the remaining ingredients in the kitchen processor and then mix with the rice flour paste.
  • Cover the brined radishes and Brussels sprouts well with the kimchi mixture and store in closed pots.
  • Ferment for two days at 18°C.
  • Store in the refrigerator afterwards.

Serving suggestions

  • As a component in a composition with duck leg confit.
  • As a side dish with game or poultry dishes, such as game pâté. 

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