Store CUPBOARD SUMS

Something to sprout about Brussels sprout kimchi. Makes 1 large jar. Add the following to a mixing bowl: 450g Brussels sprouts, halved; 5 garlic cloves, minced; 2 tbsp minced ginger; 5 spring onions, chopped; 2 tbsp soy sauce; 3 tbsp Korean red chilli flakes (gochugaru); 3 tbsp maple syrup; 1 apple, grated; 10g sea salt. Use your hands to mix for 5 mins. Cover and leave for at least 2 hrs. Compact into clean glass jar. Cover with baking paper, then seal. Let ferment for 2–5 days out of fridge, then it keeps for 4–5 weeks in the fridge. Taken from Plants Only Holidays by Gaz Oakley (Quadrille)…

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The Simple Things (Digital) - 1 Issue, December 2024

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