Kimchi-style pickled beans
MAKES ABOUT 2 LITRES
“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.