Sometimes you make a recipe for the first time and it’s perfect; other times it doesn’t really come together. And then there’s our recipe for Brussels sprouts kimchi. This recipe did not work, not for me, anyway. I started 10 days ago, adapting a recipe that said it would take 5. After the first 5 were up, I tasted the kimchi every day—the sprouts were still leathery and kind of raw-tasting. I put the jars in the fridge, but that didn’t help. Finally, today, I realized the sprouts just weren’t going to soften into the cabbage kimchi texture I was expecting. The taste is interesting—I used Japanese togarashi instead of Korean chile (gochugaru), possibly a mistake—but the crunchy density it started with never really changed. It’s hard to eat. I figured next time I’d parboil the sprouts for a couple minutes before starting, but then I thought, Next time? I don’t think there’s going to be a next time for me with Brussels sprouts. Anyone have advice?

See more articles