Back to overview

Korean kimchi with Brussels sprouts

Name: Korean kimchi with Brussels sprouts
Ingredients: - 800g Ardo Brussels sprouts; - 100g Ardo Carrots strips; - 2 tbsp. Ardo Ginger; - 2 tbsp. Ardo Garlic; - 4 tbsp. Ardo Red Chili chopped; - Ardo Spring onions; - 100g salt; - 2 tbsp. fermented fish sauce; - 1 tsp. sesame oil; - 2 tsp sugar; - 1dl Water

Korean_Kimchi_with_Brussels_sprouts_300dpi_2

Serves 4

- 800g Ardo Brussels sprouts
- 100g Ardo Carrots strips
- 2 tbsp. Ardo Ginger
- 2 tbsp. Ardo Garlic
- 4 tbsp. Ardo Red Chili chopped
- Ardo Spring onions
- 100g salt
- 2 tbsp. fermented fish sauce
- 1 tsp. sesame oil
- 2 tsp sugar
- 1dl Water

Allergens

Sesame, Fish

Preparation

Defrost the Brussels sprouts and cut them into halves. Cover with salt and leave for 6 hours.
Add the carrot strips to the Brussels sprouts for the last hour.
Mix the chili pepper with the remaining seasoning ingredients along with one cup of water.
Rinse the salted Brussels sprouts and carrots three times and drain to remove excess water.
Mix the Brussels sprouts and carrots with the chili mixture and the fish sauce.
Arrange the Brussels sprouts into a big glass container and add water.
Leave the kimchi in room temperature for 1 day, then refrigerate.

Korean kimchi with Brussels sprouts

Serves 4

Allergens

Preparation

Ardo products used in this recipe

Chili red diced

Diced ginger

Spring onions sliced

Garlic diced

Brussels sprouts medium

Carrot strips

Discover these new recipes

Ancient grain mix with red cabbage, butternut and pork strips

Ancient grain mix, forest mushrooms, artichoke, beans and truffle mayo

Ancient grain mix, marinated St. Jacobs oyster, avocado and pea salsa

Baked scallops, quinoa, lentils and mussel gravy with peas

Barley risotto with butternut and forest mushrooms, Reypenaer VSOP

Barley, butternut and feta salad

Barley, kale and cauliflower stew

Beans & bean salad

Black beans & butternut gratin

Blackberry & mango trifle

Bulgur salad - tabouleh style

Cauliflower nasi goreng

Chicken with baked apples, broccoli and brown rice

Donburri with bulgur, sweet potato and sugar snaps

Edamame in the pod in Asian style

Edamame in the pod with coarse sea salt

Greek yoghurt with fruit brunoise and crispy quinoa

Grilled salmon, stir-fried ancient grain mix and Scandinavian style miso mousseline

Gumbo with bulgur, turkey and chorizo

Mango dessert with vanilla

Meal soup with barley in Mexican style

Mexican rice dish

Neapolitan meatballs with brown rice and garden peas

Poke Bowl Asian style

Poke bowl Nordic style

Ricotta muffins with blackberries

Roasted butternut, burrata and salted 'beet bacon' granola

Spicy blackberry crumble with vanilla ice cream

Spinach stoemp (mashed potatoes with spinach), beetroot burger, cherry tomatoes and beetroot bacon

Stir-fried cauliflower rice asian style, salmon balls and grilled asparagus

Tajine with Chicken and Bulgur

Thousand Islands ancient grains Salad

White cannellini beans soup with beetroot bacon