Ultimate Guide to Making Green Bean Kimchi: Tips for Perfect Fermentation

Imagine infusing your meals with a burst of flavor and a healthy twist. Green bean kimchi, a vibrant and tangy side dish, offers just that. Originating from the rich culinary traditions of Korea, where kimchi is a staple, this version swaps the usual cabbage for crisp, fresh green beans, introducing a delightful crunch and a refreshing change of pace.


To craft your own green bean kimchi, gather these fresh ingredients. This list ensures that you have everything needed to infuse your green beans with that characteristic kimchi zest and enhance their natural crunchiness.

Green Beans

  • 1 pound fresh green beans, ends trimmed

Seasonings and Spices

  • 1 tablespoon Korean chili flakes (gochugaru)
  • 3 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar


  • 1 small daikon radish, peeled and julienned
  • 3 green onions, sliced into 1-inch pieces
  • 1 teaspoon sesame seeds (for garnish)

Required Tools and Equipment

To create your delightful green bean kimchi, having the right tools and equipment will simplify the process and ensure everything turns out perfectly. Here’s what you’ll need:

  • Large Mixing Bowl: This is essential for combining your green beans with all the spices and seasonings. Make sure it’s large enough to mix everything thoroughly without spilling.
  • Kitchen Gloves: Kimchi involves mixing by hand, especially when coating the beans with chili flakes and other seasonings. Gloves will protect your hands from strong odors and spicy ingredients.
  • Glass Jars with Lids: Fermenting kimchi requires airtight containers. Glass jars are ideal because they don’t absorb odors and are easy to sterilize.
  • Cutting Board and Sharp Knife: You’ll need these to chop the daikon radish and green onions. Ensure your knife is sharp for clean cuts.
  • Measuring Spoons and Cups: Precision is key in the flavors of your kimchi, so make sure to measure your seasonings and sauces accurately.
  • Colander: Before mixing the ingredients, you’ll rinse the green beans, so a colander is necessary to drain them well.
  • Large Pot or Steamer: To blanch the green beans, use a large pot or steamer, which will ensure even and quick cooking.

Having these tools at the ready will help streamline your cooking process and enhance your kimchi-making experience. Make sure each item is clean and ready to use to guarantee the best results for your green bean kimchi.

Prep Work

Now that you have all your ingredients and tools ready, let’s start the prep work for your green bean kimchi. This will set the foundation for a deliciously tangy and crunchy dish.

Washing and Trimming Green Beans

  1. Begin by rinsing your green beans under cold water to remove any dirt or debris. Ensure you wash them thoroughly to get rid of any pesticides or unwanted particles.
  2. After rinsing, lay the green beans on a clean towel or paper towels to drain any excess water. This step is crucial to prevent your kimchi from becoming too watery.
  3. Using a sharp knife and a cutting board, trim the ends of each green bean. This ensures a uniform look and removes the sometimes tough ends for a better eating experience.
  4. Once trimmed, cut the green beans into approximately two-inch pieces, ideal for fermentation and easy eating.

Preparing the Kimchi Seasoning

  1. Peel and mince your garlic finely. The garlic will infuse your kimchi with a robust flavor, so it’s important to mince it well to distribute it evenly through the mix.
  2. Grate your ginger; you’ll need about 1 tablespoon of grated ginger to balance the flavors with its sharp spiciness.
  3. In a small bowl, measure and mix the Korean chili flakes with a little sugar. This step is crucial as it helps in balancing the heat with a subtle sweetness.
  4. Finally, prepare your fish sauce by measuring the required amount. Fish sauce will add a depth of flavor that is essential in kimchi. Make sure to use a good quality fish sauce for the best taste.

Fermentation Process

Now that your ingredients are prepped and ready, the next step in making your green bean kimchi is managing the fermentation process, which will develop the flavors and textures distinctive to kimchi.

Mixing Ingredients

Begin by placing the blanched green beans in your large mixing bowl. Add the garlic, ginger, Korean chili flakes mixed with sugar, and a generous dose of fish sauce. If you prefer a milder taste, you can adjust the amount of chili flakes. Using your kitchen gloves, mix these ingredients thoroughly to ensure the green beans are evenly coated. This action not only combines them but also begins the process of extracting natural juices, which are crucial for successful fermentation.

Storing for Fermentation

Once mixed, transfer the seasoned green beans into a clean glass jar. Press them down lightly to remove any air gaps and ensure that the vegetables are submerged under the brine formed from the spice mix and their own juices. Leaving about an inch of space at the top of the jar will help to manage any expansion that occurs during fermentation.

Tightly seal the jar with its lid and store it in a cool, dark place for about 2-3 days. After this period, check the flavors and crunchiness. If a stronger flavor and more pronounced ferment is desired, you can extend this fermentation period by a few days. Once you are satisfied with the flavor and acidity, refrigerate the kimchi to slow down further fermentation, ensuring your green bean kimchi retains its crunch and tanginess over time.

Serving Suggestions

Once you’ve mastered the art of making your green bean kimchi, it’s time to explore how best to enjoy it. Let’s dive into some delicious ways to serve this tangy, crunchy condiment.

As a Side Dish

Green bean kimchi shines brightly as a side dish, offering a zesty complement to a variety of meals. Serve it alongside grilled meats or tofu to add a burst of flavor. It pairs exceptionally well with steaks and barbecue, cutting through the richness of the proteins. Additionally, you can enjoy it with a bowl of steaming white rice to balance its intense flavor.

Incorporating Into Other Dishes

Green bean kimchi is not only perfect as a side dish but also versatile enough to be incorporated into other dishes. Try adding it to your scrambled eggs or omelets to kick-start your morning with some zest. It’s also a great addition to stir-fries, providing a spicy and crunchy texture that enhances the overall dish. For a refreshing twist, mix it into your salads or use it as a topping for burgers and hotdogs, ensuring every bite is packed with uproariously good flavor.

Storage and Preservation

After enjoying the fun and rewarding process of making your own green bean kimchi, ensuring it remains fresh and flavorful is crucial. Here’s how to store your kimchi properly to maximize its shelf life and keep its tangy crunch.


Once you’ve sealed your green bean kimchi in a clean jar, place it in the refrigerator. The cold environment slows down the fermentation process, which helps maintain the desired taste and texture. Ideally, you should keep the kimchi at the back of the fridge where the temperature is more consistent. For best results, aim to consume your refrigerated kimchi within two to three months. Remember to always use clean utensils when serving to avoid contamination and prolong its freshness.

Long-term Storage Tips

For those interested in keeping green bean kimchi for longer periods, freezing is an option, although it may slightly alter the texture. To freeze, pack the kimchi tightly in an airtight container or heavy-duty freezer bag, leaving about an inch at the top for expansion. Frozen kimchi can last up to six months. When you’re ready to enjoy it, thaw the kimchi in the refrigerator for 24 hours before use. This method is particularly useful if you’ve made a large batch and want to ensure it doesn’t go to waste.


Now that you’re equipped with the essentials of making and preserving green bean kimchi you’re ready to bring a new twist to your culinary repertoire. Remember the key to a great kimchi lies in the care you take during preparation and storage. So why not give it a try? Dive into the world of kimchi making and enjoy the vibrant flavors and health benefits it brings to your table. Happy fermenting!

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