Kosher Dosher...“I am a culinary Heretic"

Oh yes, another Kimchi!!!! But why would I choose Brussel Sprouts? I dislike Brussel Sprouts, and I've had them prepared just about every way. After a buddy (JJG) posted his version, I thought I would give it a try. I wondered if I made Kimchi using  "BS"  (No-Pun intended), the flavor profile would change enough for me to change my opinion. I am happy to report I loved the "BS-Kimchi" even though I could taste the "BS."   I'll admit the puns intended or not are fun.  Results were tremendous, so therefore, I will post a somewhat detailed recipe. Please consult the other Kimchi Recipes for extra details.  Note:  Since I've never bought BS before and after prepping them, I had a couple of takeaways. Smaller ones are less dense and will ferment better, and they are much more tender. The large ones are denser, and you need to trim more off the end.  I recorded what I did, but this recipe can be modified easily to suit your needs. Mix and match veg

  (OP-8/2018)- When you think of Kimchi ( my Kimchi ), I am sure you never thought about using Bok-Choy. I've always enjoyed eating Baby-Bok-Choy, and Kimchifying this veggie just made sense to me. And of course, it helps that I have a couple of friends who mentioned it to me. This is extremely similar to the one I made about two weeks ago (see link above). I made some minor changes, but it's essentially the same. These precise measurements are not necessary, but since I was going to write them down anyway, I might as well be meticulous. If this recipe comes out great or meets my expectations, I can look back replicate it. And if I am not exactly happy or want to modify, I have a good starting point. And if you, the reader, want to duplicate what I did or somehow get inspired to make their own, this would be a good starting point.  Here you go... Using a knife, split them open from the back and use your hands to do the rest of the splitting. If they're on the larger size, s