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Brussels Sprouts Kimchi (Small-Batch Recipe)

Brussels sprouts kimchi often turns out dry. This small-batch recipe is designed specifically to prevent that. This recipe keeps the sprouts crisp, evenly fermented, and easy to eat, even if you’ve never liked Brussels sprouts kimchi before.
Prep Time1 hour 20 minutes
Cook Time10 minutes
Fermentation2 days
Total Time1 hour 30 minutes
Course: Banchan, Ferments, Kimchi, Side Dish
Cuisine: Asian, Korean
Keyword: Baechu Kimchi, Brussels Sprouts, Brussels Sprouts Kimchi

Equipment

  • 1 0,8-liter jar (or slightly bigger) 0,9 quarts

Ingredients

Main

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

Brine

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

Kimchi Paste

  • ¼ Asian Pear or red apple (crisp, juicy variety like Fuji or Gala) 70 g
  • ¼ medium onion about 30 g
  • ½ Tbsp Garlic around 2 medium cloves (8g)
  • ¼ tsp Ginger 1 thin slice (2g)
  • 2 Tbsp Gochugaru (Korean red chili powder)
  • 1 Tbsp Anchovy sauce or other Fish sauce
  • 1 stalk Green onion (sliced diagonally) 15g

To finish

  • ½ cup Water
  • ½ tsp Coarse sea salt

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 or 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 and let it continue fermenting at lower temperatures.
  • It tastes the best within the first 1.5 months, but as long as the solids are submerged in its brine, kimchi can be kept longer.