Wednesday, November 5, 2014

Wasasbi-rubbed to Perfection


From the humble Brussels sprouts arises a Korean king! This batch of wasabi-rubbed Brussels sprouts mul kimchee is made for St. Vitus Bar in Greenpoint, Brooklyn—it’s their seasonal secret weapon. Mul kimchee is made for the rich savory liquid which it served as a probiotic summer soup. But in Brooklyn it makes a mean dirty martini.

These Brussels sprouts are fermented with burdock, ginger, garlic, shaved horse radish and organic wabasi powder. It’s tart and savory with just enough kick to make you blink. You’ll find instructions for this kimchee in my ePUB cookbook.


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