brussels sprout kimchi tacos

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Ingredients

(makes 8-10 cups kimchi)

  • 1 medium savoy cabbage (or napa) cut into 1 1/2 – 2″ squares
  • 1 pound brussels sprouts (roughly 4 cups) cut into quarters
  • 1/4 cup fine grain sea salt

seasoning paste

  • 1 medium onion, sliced thin
  • 4 teaspoons minced garlic
  • 2 teaspoons peeled, finely grated ginger
  • 1/2 of one apple peeled and chopped
  • 2 teaspoons fine grain sea salt
  • 2 teaspoons natural cane sugar
  • 1/2 cup Korean chili pepper flakes
  • 4 greens onions, green parts only, cut into 1-inch pieces
  • 1/4 cup water

cashew miso crema

  • 1 cup raw cashews, soaked overnight
  • 1/2 cup water
  • 1 clove garlic
  • 1/2 teaspoon rice wine vinegar
  • 1 teaspoon red pepper flakes
  • 1 1/2 tablespoons non-GMO, gluten free white miso paste

tacos

  • 4 small corn tortillas (i like the sprouted ones)
  • 1 1/2 cups brown rice (or grain of choice), cooked
  • 1 green onion, sliced thin for garnish (cilantro would be good here too!)
  • 1 tablespoon toasted sesame seeds
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