I made the Bon Appetit Brussels sprouts kimchi, which called for trimming the sprouts and halving them, soaking in salted water, and then standard kimchi fare - onion, ginger, chili powder, and top with a brine. The only modifications were that I used 1 lb of sprouts instead of 1.5 and scaled the other ingredients appropriately; omitted the scallions and added a bit more onion; and packed it all into a single quart jar instead of 2.
Capped loosely, in the basement for 2 days, and it wasn't there yet, so I brought the jar up to the kitchen and left it on the counter for another 2 days. I had some yesterday for lunch, and there was a slight aroma of rot. By last night, there was definitely a rot stink.
I'm wondering what went wrong. I'm made kimchi before - standard cabbage - with success, so I'm not sure what happened here. I am a bit suspicious that the sprouts are halved and not shredded - is there not enough surface area and too much vegetable interior that starts to rot before it can be fermented? I liked the concept, but the execution was a fail. Anyone made this with success?