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Brussels Sprout and Fennel Kimchi


Vegan MoFo: It's that time of year again! If you don't know what's up, allow me to give you a brief overview: short for the Vegan Month of Food, Vegan MoFo is an annual blogging event about all things vegan. Participants are given daily prompts and then post about it. If you need more info check out the MoFo website and get hip (click here and then come back). 
Today’s prompt: Kitchen tour.

I was going to start this entire post by telling y'all that my kitchen is unremarkable but the lie detector test determined that was a lie. I have the cutest lil kitchen. It's filled with cookbooks and artwork and food (most of the time). It's my fave room in our house. And I made you a little highlight video to showcase some of my fave parts of my fave room; don't worry it's only about a minute long and then there's a recipe because that's what this blog is for; amiright?!


I'd like to start off by thanking you for indulging me if you made it to the end of that video. If you're wondering if I chose to hold off on boasting about my fermenter until last in order to segue smoothly to this bomb ass recipe, wonder no more, because that's exactly what I did.

In my intro post yesterday, I told y'all my theme for Vegan MoFo 2019 was Southern food. You may be asking yourself how kimchi is Southern. Well I've got news for you...it sure ain't Southern but what is Southern is finding ways to preserve your fresh foods before they go bad because food waste is a big no no where I'm from. Traditionally us Southerns prefer canning our bounty but I'm really not into canned anything. The way I preserve my food is by fermenting it which is why my fermenter stays on my counter and is in constant use.

So when you really want kimchi but you don't have daikon radish or cabbage and going to the store sounds like fresh hell, do what I do and just use what you do have. In this particular case, I had too many Brussels sprouts (is that even a thing?) because they were on sale when I did groceries the week before.

I've stretched myself pretty far trying to make this kimchi/Southern connection...

Brussels Sprout and Fennel Kimchi

1/2 c salt + 1 tbsp salt, divided 
1 1/2 lb brussels sprouts, halved stemmed and scored
2 fennel bulbs, sliced up
4 garlic cloves, minced
1/4 cup gochugaru paste
2 tbsp Sriracha
1 tbsp grated ginger
2 tbsp liquid aminos, or soy sauce
  1. Dissolve the 1/2 cup of salt in 2 quarts of warm water and submerge your brussels sprouts in the salt water bath. They're going to hang out in there for 4-8 hours at room temp. After the time has elapsed, you're going to want to drain and rinse your b. sprouts and set them aside
  2. Grab your blender or food processor and pulse together the fennel, garlic, gochugaru, sriracha, ginger, and liquid aminos into a smooth paste. 
  3. Toss your Brussels sprouts with your smooth paste and plop em in your fermenter or a really big jar or several smaller jars. 
  4. Last step before you hurry up and wait: take that last tbsp of salt and dissolve it in a quart of warm water. Pour it over your sprouts and put a lid on it. 
  5. Store your sprouts in a dark, room temp, place for 2-3 weeks making sure you take some time every couple of days to give them a stir. You'll know it's ready when you stir it and you see bubbles. 









Here are some other dishes that include fermented foods:


UP NEXT: I've got a week of baking ahead of me. Buckle up folks, I'm a terrible baker. This is going to be interesting. 

ICYMI,  yesterday I introduced you to me, my theme this year, and BBQ Collards.

Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) InstagramTwitterFacebook, and Pinterest.  Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can hashtag thisveganlyfe or @ ambereatsveg, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.

All the love,
Amber


Comments

  1. Mmm... the mix of gochujang, brussel sprout, and fennel sounds amazing

    ReplyDelete

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