been waiting to try this recipe:

Brussels Sprout Kimchi


By Chef Peter Calley of Culinary Hedonism
This is a super-easy project, and a fun one to try with kids. Fermented foods are a great way to support the healthy bacteria in the gut. Plus, once this kimchi is ready, it can last up to two months in the fridge.
Prep time: 40 minutes, plus 4 hours of soaking
Fermenting time: 3–4 days
Yield: 16 servings

Ingredients
2 quarts spring water
½ cup sea salt + ⅛ cup, divided
2 pounds Brussels sprouts, trimmed and quartered
¼–⅓ cup gochugaru;* use up to ⅓ cup if you like your kimchi on the spicier side
2 tablespoons fresh ginger, peeled
4–6 cloves garlic, peeled
1 ounce fish sauce†
1 tablespoon tamari (gluten-free soy sauce)
1 bunch scallions, sliced
2 bunches radishes, quartered
2 quart-sized Mason jars with lids, thoroughly cleaned
* Gochugaru is Korean chili powder. It has a distinct smokiness and heat that gives kimchi its distinct flavor. Many grocery stores carry it, or it can easily be ordered online.
† Most high-end grocery stores will carry good-quality fish sauce. Look for one with only two ingredients: anchovies and salt.

Directions
1. In a large bowl, combine ½ cup sea salt and ½ gallon (2 quarts) non-chlorinated water (use good-quality bottled spring water, not tap).
2. Submerge Brussels sprouts in brine, and place a plate on top to fully submerge. Let sit for about 4 hours.
3. Combine gochugaru, ginger, garlic, fish sauce, remaining salt and tamari in a food processor and pulse a few times to make a paste.
4. Drain and rinse Brussels sprouts. Add scallions, radishes and paste and gently mix together in a bowl to coat.
5. Pack mixture into two Mason jars, gently pressing down with a wooden spoon to minimize air pockets. Leave about an inch of space at the top of each jar.
6. Cover with lids and let sit at room temperature on your counter, out of direct sunlight. After a few days, you will start to see small air bubbles in the jars—signs that your kimchi is on its way! Pop the lid to release any gases, tighten lid, and let sit on your counter another day or so before storing in your fridge. Will keep for two months. Enjoy!

This holds true with lettuce. Lettuce that is cut tends to turn brown and wilt quicker than when torn.

I must be lazy, usually just buy it at G Mart.
Have several varieties made in house by Mexicans.

We used to go to Paldo World Market in Lakewood on Pacific Highway near the Macau casino. There's a food court next to the market. One counter specialized in big take home containers of like a bazillion different kinds of kimchi.

Also sorry for the long delay in responding. It's been a hectic week at work. Here's how my wife makes kimchi at home:

Napa cabbage, sliced/diced into whatever size pieces you like
Green onions, sliced/diced
Cucumber, sliced/diced (optional)
16 oz bottle Kimchi base (purchase at Asian supermarket)
Medium size bottle white vinegar

Mix in glass container (we use leftover large pickle jar)
Let sit overnight

Or you could do what I did 35 years ago... Marry a good Korean woman!!! :-)

I see what you did there.

This comes out pretty damn well, except that I poached the egg, rather than frying.

The cashiers, managers, seafood counter, shelf stockers are Korean. But the produce guys, butchers, meat counter, people moving pallets, unloading trucks, guys in the back are all Hispanic.

G mart?

Mexorean ??

Ya, the old Lynnwood Paldo World on HY 99 across from the OFC.

I was just there today.
https://www.yelp.com/biz/g-mart-lynnwood

Was Paldo World, then KS Mart, now it's G Mart.
Must be running out of letters.

You guys have no idea. The best Korean food chefs in Los Angeles are all Mexican. They even speak better Korean than I do. Lol


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Hah! I lived right up the hill east side of 99 ages ago when it was first established as Paldo world (1990's), I think right after somebody was crushed by a falling pallet of something at that....was it Home Depot or ??? We venture to the G Mart from time to time, but such a hassle for us now, it's rare. When I asked my wife (of Japanese ancestry) what G Mart is, she laughed and said a racial slur, @#$% Mart.........boys, I did not make that shit up.

The pallet fall was at the old Home Depot, or whatever used to be at the location North of Everett Costco that is now a Winco.
I troll G Mart for the sale items.

Back when they were Paldo World, storage requirements seemed to be just a recommendation.
They left frozen stuff on pallets to thaw on the floor for a week or so until they put them in freezers.

Wow, pretty sure someone croaked at this Home Depot in the 1990's.

Sounds tasty!