I had heard of Green Pepper Kimchi, but have never seen nor tasted it. Intrigued, I had the dish described in detail, then set about creating it. This is the resulting recipe. This kimchi uses the long, mild, slightly sweet, semi curly green chili pepper found in most Korean Groceries. Any mild green chili would probably work well.
- Yield: 3/4 gallon
- Difficulty: Medium
- Total: 48 hours
- Active: 45 minutes
Ingredients (17)
- 25 to 30 Green Korean peppers (Substitute: Mild Green Chili pepper)
- 2 ounces fresh chives
- 4 to 6 very thin green onions
- 1 head garlic
Brine
- 1 gallon water
- 1/2 cup salt
Seasoning paste
- 2 tablespoon finely ground hot red chili powder
- 2 tablespoon coarse ground hot red chili pepper
- 2 tablespoon fish sauce
- 6 cloves garlic
- 1/2 small nashi pear
- 2 oz fresh ginger, peeled
- 1 tablespoon sugar
- 1 tablespoon salt
- water as needed
Instructions
- First Day: 1. Brine: Mix salt and water together in a one gallon jar. Add more salt if needed until a fine layer fails to dissolve. 2. Peppers: Remove stems from peppers. Starting about 1/8 to 1/4 inch from the top of each pepper, slit carefully all the way to the bottom (leave the top part connected). Place the peppers into the brine. Let peppers set in brine for twenty four hours.
- Second Day: 1. Seasoning Paste Place all ingredients in a blender, adding just enough water to blend into a smooth, thick paste. Let Stand twenty minutes to one hour. 2. Garlic Peel the cloves and wash in cold water, then drain. 3. Chives Wash in cold water, drain, and cut into 1 1/2 inch sections. 4. Green Onions Remove root and any discolored leaves. Wash in cold water, drain, and cut into 1 1/2 inch sections.
- Final Mix: Pour brine from peppers and drain. Place peppers in a large mixing bowl and add seasoning paste. Mix well, being sure to get paste into the open slits. Add all other ingredients and mix well. Place into a clean one gallon jar, cover, and let sit at room temperature for twenty four hours. Refrigerate and serve cold.
