Earlier this month, I was inspired by Desiree Nielsen to make kimchi. I had seen her whip up a quick batch on Breakfast Television and thought it was time that I give it a go. There was only one problem: I didn’t have any cabbage in the house. Although we have several grocery stores within walking distance of our house, I hate having to run to the store unless it’s absolutely necessary. The convenience is alluring, but it stifles ones creativity.
Thankfully, my beans were a success this year and I had a couple handfuls on hand when I wanted to experiment with the kimchi recipe. I have made this kimchi a few times since and it is neighbour and husband approved. It does have a bit of kick to it, so if you don’t like a lot of spice I recommend reducing the amount of red pepper powder. Conversely, if you enjoy a five-alarm fire in your mouth, you could add a little extra.
Green Bean Kimchi
Makes 4 Servings
1/2 pound green beans, cleaned and trimmed
2 cups water (more if needed, see instructions)
2 tablespoons sea salt or Kosher salt
2 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon fish sauce (substitute kelp flakes if vegetarian)
1 tablespoon Korean red pepper flakes
1 scallion, finely sliced
1/2 teaspoon sugar
- Prepare a brine solution by mixing the water and salt together in a bowl. Add the beans and let soak for a few hours, up to overnight. Make sure there is enough water to completely cover the beans.
- After the beans have finished soaking, discard the brine solution and keep the beans in the bowl.
- In a separate bowl, combine the garlic, ginger, fish sauce, red pepper flakes, scallion, and sugar, and mix into a paste. Add the paste to the green beans and use your hands to massage and thoroughly coat the beans.
- Pack the beans into a small jar and cover with a lid. Let the kimchi sit at room temperature for 1-5 days.
- Check the jar everyday. You will likely see bubbles and more liquid in the jar than when you started – this is normal. Taste the kimchi when you check the jar, and when it has ripened to your liking move the jar to the refrigerator for a few more days.
- Serve as a side dish with dinner or enjoy the kimchi on its own as a snack.
There are a lot of variations on kimchi recipes out there – how do you make yours?