1 cup grated carrot
1/2 cup finely diced white onion
1/4 cup minced ginger
2 Tbs. minced garlic
Juice of 2 limes
1/2 cup water
1/2 cup fish sauce
1/4 cup Sriracha
3 Tbs. soy sauce
2 Tbs. local honey
1 Tbs. sugar
1 tsp. red chili flakes
1½ lbs. Brussels sprouts, quartered
Working in two batches if necessary, put all of the ingredients except the Brussels sprouts in a blender and purée. Place in a large bowl and set aside.
Bring a pot of heavily salted water to a boil over high heat. Add the Brussels sprouts and boil for 30 seconds. Drain well. Add the Brussels sprouts to the bowl of purée. Refrigerate until completely chilled, then cover tightly. The kimchi will be ready to serve in 24 hours. Use within a week.
