Green Bean Kimchi Recipe

This vibrant kimchi recipe uses green beans instead of the traditional cabbage and radishes.



From “Fiery Ferments”

  • Fiery ferments
    With fermentation, you can acidify any combination of peppers, spices, herbs, and other vegetables to make chutneys, condiments, pickles, and more.
    Photo by Storey Publishing/Lara Ferroni
  • Fiery Ferments
    Fiery Ferments features a wide variety of pepper ferments that feature a variety of peppers. From Storey Publishing, it's available in our online store
    Photo by Storey Publishing/Lara Ferroni
  • Fiery ferments
  • Fiery Ferments

Yield: 1-1/2 quarts

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.


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