It’s my favorite day of the week, Fermentation Friday. Seriously, I can’t tell you how much I look forward to sharing the most recent fermented creation I’ve made. Seeing as I love kimchi, I decided to go with a green bean kimchi. The recipe is based on Kirsten Shockey’s from her Fiery Ferments book. I’ve altered it slightly, and think I will continue to do so as I tweak the recipe to my liking. Mainly, concentrating on making it spicier as this was particularly mild.
Green Bean Kimchi
- 1 pound green beans, chopped into 1″ sections
- 1 bunch green onions, chopped into 1/4 inch pieces
- 7 cloves of garlic, minced
- 4 TBSP fresh ginger, minced
- 2 TBSP fish sauce (or soy sauce for vegan/vegetarian)
- 1 pound red jalapenos, coarsely chopped and deseeded
- 1.5 teaspoons sea salt
- 1/2 TBSP red chili flakes (optional)
- In a large mixing bowl, combine green beans, green onions, garlic, garlic, and salt
- Place jalapenos in a blender, blend until a puree or paste
- Add pepper mash to green bean mixture
- Add in fish sauce to the pepper green bean mixture and mix well
- Transfer all items to a quart-sized mason jar. Pack contents down to be submerged in the brine
- Let sit in a cool, dark place for 10-14 days. Check daily to make sure there are no air bubbles and resubmerge green beans in the brine, as necessary.
Note: if you’re wary of anything spicy, do not fear. The brilliant red is deceiving. This is mild in flavor. In fact, it tastes like a sour pickle.
If you have any questions, don’t hesitate to contact me.