This is sweet, crunchy, slightly sour but very refreshing pepper dish! Korean Cuisine Chef, Ellis Jung, explains how this modern Korean dish became popular in Korea from 2010 onwards. This kimchi belongs to the White kimchi type (non-spicy), of the water base.
Click in to read our full interview with her here.
Pepper Kimchi for Summer and Early Autumn 甜椒泡菜
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Peppers, 2 red & 1 yellow (2) 红椒, (1)和黄椒
2-3 small radishes (300g) 萝卜
4-5 sprigs of green onions (30g) 葱
4 cups water 水
2 tbsp of salt 盐
2 tbsp sugar 糖
Cut 1 red, 1 yellow pepper into 1 inch or 3 cm pieces.
Cut the radishes into the same shape and size.
Add 1 tbsp of salt to pepper and radish, stir together.
Let it brew for 10 minutes.
Then drain this water, but keep and set aside!
Grind 1 red pepper in a blender with 1 cup of water.
Strain the remaining water through a sieve.
Add 3 cups of water to the resulting water, 1 tbsp salt, 2 tbsp sugar and stir.
Add to the remaining water (the water that was set aside from the salting of paprika and radish).
Cut the green onions into 3 cm long pieces.
Add green onions in with pepper and radishes, and move all contents into glass tubberware container.
Fill this with the all remaining liquid.
After half a day in the refrigerator, you can enjoy!
Tips & Recommendations
The maximum shelf life is 1 week. The water is served and eaten together with vegetables, it is often found as a side dish in a chilled glass deep-dish together with the liquid.