Kim­chi-style pick­led beans

Gourmet Traveller (Australia) - - Food -


“Korean chilli flakes, ginger, and fish sauce give these lacto-fer­mented pick­les an un­mis­tak­able kim­chi qual­ity, even if the method for mak­ing them is far from tra­di­tional,” says Bri­oza. “I es­pe­cially like how wax (aka yel­low but­ter) beans, car­rots, radishes, and any other dense, firm veg­eta­bles we have on hand re­tain their crunch post-pick­ling.”

¼ cup fish sauce

95 gm fine sea salt

3 tbsp Korean red chilli flakes (see note)

2 tsp finely grated gar­lic

2 tsp finely grated ginger

900 gm but­ter beans, trimmed

1 Com­bine 1 litre wa­ter, fish sauce, salt, chilli flakes, gar­lic, and ginger in a large mix­ing bowl and whisk un­til com­bined. Add the beans and mix well.

2 Trans­fer the beans to a large jar (5-6 litres) and pour in the liq­uid. Add a weight and press down firmly, then cover and seal. Keep the con­tainer in a place that’s around 18°C and away from di­rect sun­light. Leave to fer­ment for 7-10 days, check­ing ev­ery few days to as­sess the progress. Re-weight the beans, re-cover the jar, and con­tinue to fer­ment to your lik­ing.

3 Trans­fer to clean, air­tight con­tain­ers, add enough of the liq­uid to cover, and store in the re­frig­er­a­tor for up to 3 months.

Note Korean chilli, gochugaru, is avail­able from Asian gro­cers.

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