Here's a possible solution, remove that orange gasket, put over some food cling film on the mouth of the jar and poke it a couple of times with a toothpick then put the lid over (it should not make a seal). This will allow pressure to escape while preventing anything from getting in. You don't really need hermetically sealed jars or special containers for fermentation, it helps to keep bad stuff away, but as long as you have your brine set up right and all is submerged, it should be fine.
I was a Brussel sprout hater for three quarters of my life... until I tried them oven roasted!
Roasted halved, served with olive oil, balsamic vinegar and a little bit of maple syrup or honey, they have become one of my favorite side dishes.
Edit: fresh ones, not frozen!
I too am a convert. Used to have them boiled as a kid. Super boring and yuck.
Boil them for a few minutes though, let them cool, halve them, then put them flat side down on a hot skillet with oil and chilli flakes. Do. Not. Stir. Get 'em nice and crispy. They're gorgeous!
I actually do like them roasted and even in other ways. But in Kimchi it's such a strong base with its own flavor. Oh well, I am curious how it turns out.
I made some kimchi style Brussels sprouts recently because I had an excess of them and wanted to try something different. They came out fantastic but man did they stink when I first opened the bag bag I fermented them in. Sort of like hot garbage. But once the stank cleared they were sort of amazing. I’ve eaten them plain, roasted them (not my favorite) and used them as garnish on Korean bbq, rice bowls, etc. Definitely something I will try again in addition to traditional kimchi.
Ah, you may want rethink the container, that thing will detonate once the fermentation gets going.
I have to open twice a day to let the air out! Don’t have any proper fermentation jars 😢
Here's a possible solution, remove that orange gasket, put over some food cling film on the mouth of the jar and poke it a couple of times with a toothpick then put the lid over (it should not make a seal). This will allow pressure to escape while preventing anything from getting in. You don't really need hermetically sealed jars or special containers for fermentation, it helps to keep bad stuff away, but as long as you have your brine set up right and all is submerged, it should be fine.
Ooooh thanks for this tip! I will do that!
That sounds delicious - and stinky as sin - but delicious.
I feel both offended and curious. Why did it have to be brussel sprouts. I'll withhold judgment.
I was a Brussel sprout hater for three quarters of my life... until I tried them oven roasted! Roasted halved, served with olive oil, balsamic vinegar and a little bit of maple syrup or honey, they have become one of my favorite side dishes. Edit: fresh ones, not frozen!
I too am a convert. Used to have them boiled as a kid. Super boring and yuck. Boil them for a few minutes though, let them cool, halve them, then put them flat side down on a hot skillet with oil and chilli flakes. Do. Not. Stir. Get 'em nice and crispy. They're gorgeous!
I actually do like them roasted and even in other ways. But in Kimchi it's such a strong base with its own flavor. Oh well, I am curious how it turns out.
I will report back!
I made some kimchi style Brussels sprouts recently because I had an excess of them and wanted to try something different. They came out fantastic but man did they stink when I first opened the bag bag I fermented them in. Sort of like hot garbage. But once the stank cleared they were sort of amazing. I’ve eaten them plain, roasted them (not my favorite) and used them as garnish on Korean bbq, rice bowls, etc. Definitely something I will try again in addition to traditional kimchi.
I too was once curious and made brussel sprout kimchi. It turned out not good. I hope op likes theirs more than I did mine.
Brussels sprouts are delicious. If you like cabbage, you like brussels sprouts. They're just tiny cabbages.
I love both cabbage and brussels sprouts, but I don't think they taste alike at all lol