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Brussel Sprout Kimchi (raw-vegan)

brussel sprout kimchi 2


Kimchi is one of those condiments that should be a staple of everyone’s kitchen; it is SUPER HEALTHY, aids your digestion and full of lots of nutrients. This recipe is a traditional RAW, VEGAN and GLUTEN FREE. I recommend only making a small batch as reflected in the recipe because a little goes a long ways. It only takes a couple of days to make so no need to worry, you will always have some in the refrigerator if you plan it right.


6 ounces fresh organic brussel sprouts, wash, de-stem and cut into 2 inch pieces

1/2 tsp fresh ground sea salt

1 cup warm water (not above 100 degrees, use thermometer if not sure)

1 fresh organic green onion, sliced into 2 inch pieces

1 tsp chili powder

1 tsp fresh organic ginger grated

1/4 tsp raw organic coconut crystals

In a large bowl, mix the brussel sprouts with the salt and warm water, allow to set at room temperature for 24 hours. Drain but reserve the liquid and mix in the green onion, chili powder, ginger and coconut crystals. In a clean recycled glass jar, add your brussel sprouts and pour the liquid in on top of them . Cover the jar with some clean cheesecloth and allow to sit at room temperature out of direct sunlight for 6 days, stir every day. When your kimchi is done fermenting, tightly cover with a lid and refrigerate up to 3 weeks, do not drain until you are ready to use it. By the way the brine makes a great base for a raw dressing or over fresh organic vine ripe tomatoes and organic english cucumbers.


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