Instructions

1. 1

   Score a shallow cross on each stem end and brine for 20 minutes.

2. 2

   Rinse the sprouts in cold water and drain completely.

3. 3

   Julienne radish and cut scallions into 3-4 cm pieces.

4. 4

   Mix chili flakes, fish sauce, garlic, ginger, and apple puree into a bright seasoning paste.

5. 5

   Work seasoning between leaves, then toss with radish and scallions.

6. 6

   Store airtight, ferment 4 hours at room temperature, then refrigerate 2-3 days.

Tips

Nutrition (per serving)