Here is a recipe on how make kimchi with runner beans. I recently had a harvest of runner beans. By making them into preserves like pickles so as to last them longer. I like making and eating kimchi as I just love spicy food. So here is recipes on Kimchi runner bean.
Kimchi is a traditional Korean food and origins. Now it’s making a big wave in health food and organic shops as it’s been to have probiotic (good for the guts) content. Now that I found on how make kinchi which is quite easy as no cooking is required. I save myself by not having to any from the shops. After all how much can cabbage cost you?!! I am making this using traditional method but with added runner beans.
a medium size cabbage (pointed or round)
one medium size carrot
5 strings of runner beans (about 6 inches (15 cm) long)
3 stalks of spring onion (optional)
2 tablespoonful of salt
3 cloves of garlic
1-2 inches of ginger
1 big tablespoonful of gochujang (korean red chilli paste)
1 teaspoonful of chilli powder (or enough to taste, omit if you don’t like too strong spice)
a big (about 1.5 liters) pyrex mixing bowl
3 normal size (about 500mls) jam jars sterilzed (or rinsed in hot boiling water with cap on)
Slice the cabbage, spring onions and runner bean as finely as you can. Then cut and slice the carrot into thin sticks. Peel and chop the garlic up. Using a garlic or any small grater, grate the ginger finely.
Put them into a Pyrex mixing bowl. It will fill the bowl to the brim. Not to worry too much about it as the salt will shrink and draw the fluid out of the vegetables. Sprinkle the salt. Using your hands rub the salt into the cut and sliced vegetables, garlic and ginger.
Leave it for half hour to one hour so as to let the fluid drawn out of the vegetables. Then mix in the gochujang. Make sure there is fluid drawn out of the vegetables as this will act as preservative fluid.
Put them into jars packing them in as tightly as you can. While making sure there is enough salt drawn vegetable liquid when pressed down with a spoon. This will prevent mould from forming on top as the salt acts as preservative.
Close the jar with lids. Leave outside at room temperature. In about 3 days time the jars will start bubbling that is when the kimchi is ready to eat. To prevent any more fast fermentation put them in the fridge.It will still ferment but at much slower rate.