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.

Become a Preferred Subscriber and start enjoying the benefits today!

Fall in love with the flavor, versatility, and beauty of Mother Earth Gardener

Mother Earth GardenerDelight your taste buds, mind and eyes with beautiful photos and inspirational techniques on everything you need to know to grow, preserve and cook your own heirloom fruits and vegetables. You won’t want to miss the stories about plants passed down from generation to generation.

Don’t miss a single issue of Mother Earth Gardener. Published by the editors of MOTHER EARTH NEWS, Mother Earth Gardener provides decades of organic gardening experience from the most trusted voices in the field. Join today and save off the newsstand price! Get one year (4 issues) for only $24.95! (USA only)

Facebook Pinterest Instagram YouTube

click me