Korean Bangwool Yangbaechu Kimchi (Brussels Sprout Kimchi)

Trim any damaged outer leaves from 500 g Brussels sprouts, then halve them through the stem.

Score a shallow cross in each stem end, staying under 5 mm deep so the leaves stay attached.

Dissolve 1.5 tbsp coarse salt in water and submerge the sprouts for 20 minutes.

They should bend slightly while staying firm; if the bitterness is strong, extend the brining by 5 minutes.

Rinse the brined sprouts once in cold water to control saltiness, then drain in a colander for at least 10 minutes.

Shake off trapped water between the leaves so the seasoning coats instead of sliding off.

Cut 100 g Korean radish into thin matchsticks and slice 50 g scallions into 3 to 4 cm lengths.

Keep the cuts fairly even so they soften and season at the same pace as the sprouts.

Mix 4 tbsp Korean chili flakes, 2.5 tbsp fish sauce, minced garlic, minced ginger, and 70 g apple puree into a paste.

Let it stand for 5 minutes so the chili flakes hydrate and the paste turns glossy.

Press small amounts of paste between the sprout leaves, then gently toss with the radish and scallions without crushing them.

Pack tightly in an airtight container, leave at room temperature for 4 hours, then refrigerate 2 to 3 days.