Heat Index: Hot
We use fresh peppers for this kimchi because green beans and red peppers are often in season at the same time of year, and we wanted the juicy peppers to provide the brine. The result is a tangy ferment with a distinctive lemon flavor, despite the fact that no lemon was harmed in the making of this recipe. Use a thick-walled hot pepper, such as red jalapeño.
• 1 pound green beans, cut into 1/2- to 1-inch pieces
• 1 bunch scallions, cut into 1/2-inch pieces
• 5 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 2 teaspoons fermented fish sauce or shoyu sauce
• 1 pound fresh red jalapeño peppers
• 1-1/2 teaspoon salt
1. Combine the green beans and scallions in a large bowl. Add the garlic, ginger, and fish or shoyu sauce. Mix and set aside while you prepare the peppers.
2. For a hotter ferment, leave the seeds in the peppers. Process them with the salt to a mash-like consistency in a food processor. Add the pepper mash to the green bean mixture and massage everything together with your hands. Remember to wear gloves.
3. Pack the kimchi into a jar, pressing out any air pockets as you go. Press a zip-lock bag against the surface of the ferment, fill the bag with water, and zip it closed.
4. Place the jar in a corner of the kitchen to ferment. If you see air pockets, remove the bag, press the ferment back down with a clean utensil, rinse the bag, and replace.
5. Ferment for 10 to 12 days. You’ll know the kimchi is ready when the flavors have mingled and the pungency has pleasantly fused with acidic tones. During fermentation, the red of the pepper will become more orange and the green beans will turn a dull yellowish green.
6. Screw on the jar lid and store in the refrigerator, where the kimchi will keep for 8 to 12 months.
Learn more about lacto-fermenting in How to Ferment Hot Peppers.
Bio: Kirsten K. Shockey and co-author Christopher Shockey live on a 40-acre homestead in Oregon, where they’ve created more than 40 versions of cultured vegetables and krauts and have focused their efforts on teaching the art of fermentation. Excerpted with permission from Fiery Ferments (Storey Publishing, 2017).