This recipe is by Stephanie Thurow, author of WECK Small-Batch Fermenting and it is beyond delicious. These brussels sprouts will be tender and full of sour kimchi flavor once fermentation is complete.
Clean and prepare brussels sprouts by trimming ends and any flawed areas and removing outer layer of leaves. Set aside in large bowl.
Use a food processor to puree the onion, garlic, ginger, and optional fish sauce to make your flavor paste. I used more fish sauce than the recipe called for; 1 tablespoon. Don't leave out the fish sauce umami flavor bomb. During fermentation, it won't stink up your house and once fermented, fish sauce doesn't taste fishy.
Add this flavor paste to the bowl of brussels sprouts along with the gochugaru and optional sliced scallions and grated carrots.
Mix together well and pack the brussels sprouts into a quart jar, trying not to leave any gaps or air within the vegetables.
Mix brine and pour over brussels sprouts mixture until covered in brine leaving 1 to 2 inches of headspace for expansion of your ferment.
Ferment at room temperature for 7-10 days, ideally between 60 to 75F (15 to 23 C), and keep out of direct sunlight.
This recipe developed by Holly Howe of MakeSauerkraut! (https://www.makesauerkraut.com/)