There were plenty of fresh beans so we made Kimchi with them.
It turned out really nice and crunchy!
Makes about 2 litters of Kimchi
- 1.5lb/700g Fresh beans (green, yellow, etc)
- 15g/4 tsp Sea Salt
Spicy brine/marinade sauce (original Digby style)
- 500ml (2 cups) Water
- 1/3~1/4 cup Dates, chopped
- 1 tbsp Dulse Flake (Fundy Dulse) or finely cut dulse
- 1 tbsp Oyster mushroom powder (BullyGoth Farm)
- 1 tbsp (or more if you want spicier) Korean chili powder or cayenne pepper
- 3/4 cups Daikon radish, julienned
- 1/2 cups Carrots, julienned
- 1 tsp Sea salt
- 1/2 Small apple
- 1 piece (size of thumb) Ginger
- 2~3 large cloves Garlic
- 2 tbsp Miso or Soy sauce
- 1/2 cup Chive, chopped 1″ long
- 1 tbsp Sesame seeds, roasted
- Sea salt to season
Jars for fermentation:
- 2 of 1L wide mouth mason jars
- 2 of 125ml mason jars
- 2 of wide mouth plastic lids for mason jars (NO metal lids)
Wash and sterilize with hot water.
Step 1. Pre-salt beans
- Wash beans well. Cut into bite size.
- Sprinkle sea salt over beans. Toss and cover.
- Turn upside down after a few hours to salt thoroughly. Leave overnight.
- Next day rinse the beans well. Drain. Set aside.
Step 2. Make brine/marinade sauce
- Boil water in a sauce pan. Add dates, dulse flake and oyster mushroom powder.
- When it boils again, turn the heat off. Add chili powder. Let it cool off completely.
- Toss Daikon and carrots with a tea spoon of sea salt. Set aside.
- Core and cut the apple into bite-size pieces.
- Peel ginger and garlic. Cut into bite-size pieces if too large.
- Place apple, ginger, garlic and Miso in a blender or food processor. Add cooled chili mixture. Blend until it becomes smooth.
- Transfer 6 into a large mixing bowl.
Squeeze the excess liquid out of 3 (Daikon & carrots). Add the drained vegetables to the bowl. Add the chives and sesame seeds.
*If you can’t find dulse flake and/or mushroom powder, you can add a small amount of fish sauce for flavour.
Step 3. Pack and ferment
- Mix beans and brine/sauce well.
- Taste beans with sauce. Add salt if necessary.
- Pack into 1L mason jars.
- Place a 125ml jar over the Kimuchi within each 1L jar. Cover with the plastic lid.
Adjust the volume of Kimuchi so that the small jar sits on the top working like a weight.
- Place the jars in another container or on a dish to catch the overflow during the fermentation.
Leave it in a room temperature for a day or 2 and then refrigerate.
Enjoy when it reaches the desired flavour (usually it’s ready to eat after a few days refrigeration).
Also check: Kimuchi – Digby Style (basic)