Green Bean Kimchi

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



  1. 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.
  2. After the beans have finished soaking, discard the brine solution and keep the beans in the bowl.
  3. 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.
  4. Pack the beans into a small jar and cover with a lid. Let the kimchi sit at room temperature for 1-5 days.
  5. 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.
  6. 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?


  1. Ema Jones says:

    I’m adding some garlic salt instead of garlic cloves, hope it’s a good idea, as I don’t wanna use garlic here directly…

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