Sugar snap peas make a great, easy style of kimchi. Their sweetness nicely balances the many strong flavors of the kimchi paste– spicy, savory, salty, and pungent.
Snap Pea Kimchi
Ingredients
- 1-2 cups 250-500 ml fresh snap peas
- 1 Tbsp 15ml fine sea salt
Paste Ingredients
- 2 each scallions (green onions)
- 15 g (about 3-4) garlic cloves
- 10 g ginger
- 2 Tbsp 15 g red pepper powder
- 2 tsp (10 ml) tamari or soy sauce
- Optional 1 tsp. <a href="/fish-sauce" target="_blank" rel="noopener" data-mce-href="/fish-sauce">fish sauce</a>
Instructions
Mix Brine & Soak Veg
- Dissolve salt into filtered water.1 Tbsp 15ml fine sea salt
- Remove tough "strings" from pea pods. Add to brine and submerge using a weight. Soak for 2 hours.1-2 cups 250-500 ml fresh snap peas
Make Paste (if not using "make-ahead" paste)
- Peel garlic and chop garlic and ginger roughly.15 g (about 3-4) garlic cloves, 10 g ginger
- Cut hairy stems off scallions, and slice them into 1/2 inch (1 cm) pieces.2 each scallions (green onions)
- Add ginger, garlic, and scallions to work bowl of a food processor, along with red pepper powder and tamari.
- Start the food processor, and mix together until a thick paste forms and it "rolls" together like a donut when the machine is running. You may need to scrape down the sides of the bowl once or twice. You may also need a little extra tamari to get the right texture.
Pack and Ferment
- Drain peas and discard brine.
- While wearing gloves, coat the greens with kimchi paste.
- Pack into a wide-mouth pint or quart-sized jar.
- Add a weight from a fermentation kit or use a makeshift weight (such as a zip top bag filled with water) that closely fits inside the diameter of the jar. Add to jar.
- Cover jar(s) with a cloth and rubber band to keep flies out. Alternately, add airlock to top of jar.
- Ferment for 4-5 days. Transfer to refrigerator when fermentation is finished (when you like the flavor, sourness and texture). Keeps well in the fridge for 1-2 months.
Author and founder of Fermenters Club. I’ve been fermenting food for 14 years.
In 2024, I published my first book, Fearless Fermenting.
When not stuffing things into jars, I enjoy permaculture gardening, cooking, yoga, writing, and studying cosmology and esoteric traditions.
