1/2 pound brussel sprouts
1/4 cup kosher salted
1 cup rice vinegar
2 tablespoons sugar
6 tablespoons Srirachi Chili Sauce
1 inch piece fresh ginger, grated
2 gloves garlic, grated
1 1/2 tablespoons smoke picante paprika
Using a mandiline thinly slice the brussels sprouts. Put into a colander, and add salt mixing well. Allow this to drain for 2 hours, until it is wilted. This is an important step so don’t rush it.
In a medium size bowl combine vinegar and sugar and allow to dissolve. Incorporate chili paste, ginger, garlic and smoked paprika. Take the sliced brussels sprouts and rise throughly, dry well.
Mix vinegar solution with the now dry brussels sprouts and pack into a clean container, cover. Refrigerate for minimum of 48 hours before use. As this ages it will become spicier.
I like this as a condiment for fish tacos, or served with a cheese board.
As a final step I ran the completed kimshi through my Vitamix on setting 5 for a few pulses. This gave the kimchi more of a condiment texture verses a slaw texture.