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.