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
Yield: 1 pint
- 1-2 cups (250-500 ml) fresh snap peas
- 1 cup/250 ml filtered water
- 1 Tablespoons (90ml) fine sea salt
- 8 oz (by volume) "Make-ahead kimchi paste", OR (remaining ingredients)
- 5 scallions (green onions)
- 1 Tbsp./15ml tamari (gluten free soy sauce)
- 2 Tbsp./30ml by volume /1 ounce by weight (15g) red pepper powder
- 1¾ ounces by weight (50g) ginger
- 2.5 ounces by weight (75g) garlic, peeled
Mix Brine & Soak Veg
- Dissolve salt into filtered water.
- Remove string from pea pods. Rinse dirt off. Add to brine and submerge using a weight. Soak for 2 hours.
Make Paste (if not using "make-ahead" paste)
- Peel garlic and clean any dirt off ginger. Chop both roughly.
- Cut stems off scallions, and slice them (white and green parts) into ½ inch (1 cm) pieces.
- 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 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 glass jar
- Add a weight from a fermentation kit or a small glass jar (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 welll in the fridge for 1-2 months.