Name: Brussels Sprouts Kimchi
Prep time: 30 minutes
Total time: 3 days
Yield: Makes 2 quarts
Ingredients: 3.5 ounces plus .7 ounces kosher salt; 1½ pounds small brussels sprouts, trimmed, halved; ½ small onion, coarsely chopped; 2 scallions, sliced; 4 garlic cloves; ¼ cup gochugaru (coarse Korean red pepper powder); 2 tablespoons fish sauce (such as nam pla or nuoc nam); 2 tablespoons Sriracha; 1 tablespoon grated peeled ginger; 1 tablespoon soy sauce; 2 teaspoons coriander seeds, crushed; 2 teaspoons fennel seeds, crushed

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This boldly flavored fermented kimchi recipe comes from chef Jon Churan of Perennial Virant in Chicago.

Recipe notes