Brussels Sprouts Kimchi: A Small-Batch Seasonal Kimchi

It might make you rethink Brussels sprouts (in a good way)

You might have seen Brussels sprouts kimchi or “Sproutchi” online, it was quite trending a few years back.

But still they’re commonly roasted, steamed, or cooked in an air fryer. Familiar and practical, but rarely associated with fermentation.
And yet, when you do it right, Brussels sprouts actually make very good kimchi.

I made this easy-to-follow recipe especially because Brussels sprouts behave differently from kimchi (napa) cabbage.
If you use a standard cabbage kimchi method, they often turn out dry and uneven, and this was usually the case with other recipes you might’ve encountered.
Once you account for their structure and moisture level, the results change completely.

This Brussels sprouts kimchi is part of my Kimchi This series, where I apply Korean fermentation techniques to vegetables that aren’t traditionally used for kimchi, by adjusting the process rather than forcing the ingredient.

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Why Brussels sprouts need a different approach

Brussels sprouts are dense and tightly layered.
Compared to kimchi (napa) cabbage, they release very little natural water.

That difference matters during fermentation.

When Brussels sprouts are treated like cabbage kimchi:

• The seasoning stays mostly on the surface
• The inner leaves remain dry
• Fermentation progresses unevenly

This isn’t a problem with the vegetable itself, but it’s a mismatch between ingredient and method.

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What makes this Brussels sprouts kimchi work

This recipe is built around a few small but deliberate adjustments. And I’m so happy to share this after several trials.

Smaller cuts

The sprouts are cut into quarters.

This increases surface area so the brine and seasoning can reach the inner layers, while keeping the core intact. The result is a kimchi that stays crisp without feeling raw.

A light brine

Instead of heavy salting, this recipe uses around 3% brine.

The brine softens the outer leaves just enough and prepares the sprouts for fermentation, while the center remains firm.

A more liquid-y kimchi paste

Because Brussels sprouts don’t release much water, the kimchi paste needs to stay loose.

This recipe uses fresh fruit and onion to provide natural moisture, without adding porridge or slurry. The paste flows between the leaves instead of sitting thickly on the outside.

Because Brussels sprouts are dense and release very little water, they don’t rely on starch to hold the seasoning. In fact, a slurry can easily weigh the kimchi down and mute its natural crispness.

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About seasonality

Brussels sprouts are available year-round in many places.
However, they’re at their best from late autumn through winter, when the leaves are firmer and the flavor is more balanced.

During peak season, they’re also more affordable. A 500g (half pound) bag often costs under one euro in Europe, which makes this an ideal small-batch kimchi. It’s easy to make and easy to finish!

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Brussels Sprouts Kimchi Recipe

Yield: 0,8-liter jar (0,9 quarts)
Main ingredient: 500 g Brussels sprouts

Ingredients

Main

• Brussels sprouts 500 g (½ lbs.)
  (cut into quarters)

Brine

• Water 500 ml (2 cups)
• Coarse sea salt 1¼ Tbsp (about 15 g)

Kimchi Paste

• ¼ Asian Pear or red apple (70 g)
• ¼ medium onion (about 30 g)
• Garlic ½ Tbsp (around 2 medium cloves)
• Ginger ¼ tsp (1 thin slice)
• Gochugaru (Korean red chili powder) 2 Tbsp
• Anchovy sauce (Fish sauce) 1 Tbsp
• Green onion 1 stalk (15g), sliced diagonally

To finish

• Water ½ cup
• Coarse sea salt ½ tsp

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Instructions

1️⃣ Prep

Rinse the Brussel sprouts (if necessary) briefly and cut them through the stem into quarters.
The stem will hold onto the leaves, preventing them from falling apart.
This size allows the brine and seasoning to reach the inner leaves without damaging the core.

2️⃣ Brining

Dissolve the salt completely in the water to make a light 3% brine.
Add the Brussels sprouts and keep them fully submerged.

• Brine for 1 hour
• Turn gently once halfway through

You’re looking for outer leaves that bend slightly, while the center remains firm.

After brining:

• Do not rinse
• Do not squeeze

Drain around 10 minutes to remove surface liquid.

3️⃣ Make the kimchi paste

Step 1: Blend the base
Blend the Asian pear (or red apple) and onion until smooth.
Add the garlic (gently crush it to release its flavors) and ginger (a thin slice will do), then pulse until finely minced.

Step 2: Finish the paste
Transfer the blended base to a bowl.
Add the gochugaru (Korean red chili powder), anchovy sauce, and green onion.
Mix until the paste is loose and fluid.

4️⃣ Mixing

Add the drained Brussels sprouts to the kimchi paste.

Mix very gently. Avoid squeezing or pressing.
The goal is to help the paste move between the leaves while keeping the texture intact.

Stop once the sprouts are evenly coated and lightly glossy.

5️⃣ Packing & fermentation

Transfer the kimchi to a clean jar.
Press just enough to remove air pockets, without compacting the vegetables.

Rinse the mixing bowl with ½ cup water and ½ tsp salt, then pour this liquid into the jar to collect any remaining seasoning.

• Ferment at room temperature (18-20°C, or 65-70°F) for 1-2 days
  If your house is warmer, leave it out for a shorter time, if cooler, leave it for longer time.
  Always pay attention to lightly tangy smell and small bubbles in the kimchi brine (check the video).

• Then move to the refrigerator

The kimchi keeps well when properly submerged.

I enjoy it most within the first month to month and a half, when the texture remains lively and the flavor is balanced. After that, it of course stays safe to eat, but the fermentation becomes more pronounced.

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What Brussels sprouts kimchi tastes like

Compared to kimchi (napa) cabbage kimchi, this version ferments more gradually and keeps its texture longer.

• Still crisp but softens its texture that it’s good to be eaten as-is
• Balanced acidity: takes on brightness very well
• Savory without heaviness: thanks to its light-fruity flavor base
• Easy to pair with everyday meals

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How to Eat Brussels Sprouts Kimchi

Brussels sprouts kimchi works especially well with simple, familiar foods.
Of course, it works perfectly with rice and vegetable/meat dishes.

One of my favorite ways to eat it is with roasted potatoes and mayonnaise.

Crispy, salty potatoes pair well with the clean acidity of the kimchi,
while mayonnaise softens the fermentation and rounds out the flavor.
It’s an easy combination that feels intuitive if you’re used to European-style meals, but still highlights what kimchi does best.

This is one of those combinations that doesn’t need explanation once you try it.

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FAQ on Brussels Sprouts Kimchi

Is Brussels sprouts kimchi traditional?
It isn’t historically traditional, but it’s my own creation. However, the fermentation method follows core Korean kimchi principles.

Is this recipe vegan?
The base uses fish sauce. For a vegan option, substitute fish sauce with 1 ½ tablespoon of guk-ganjang (Korean light soy sauce).

Why no porridge or slurry?
A starchy base isn’t necessary for Brussels sprouts and can reduce clarity of texture.

How long does it keep?
As long as it stays submerged, it keeps well. The best flavor window is within the first month to month and a half.

Can I scale this up?
You can, but this recipe works best as a small batch, eaten while the texture is still fresh.

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Final note

Brussels sprouts don’t need to be treated like kimchi (napa) cabbage to become kimchi.

With a few adjustments in cut, brine, and seasoning texture, they ferment evenly and stay crisp. And it definitely shows a different side of a familiar vegetable.

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