Kimchi Sweet Peeper

• Sweet Peeper
• 1 large Napa cabbage
• 1/4 cup sea salt
• Water
• 1 tablespoon rice flour or all-purpose flour
• 1 tablespoon sugar
• 3-4 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon salt
• 3 tablespoons fish sauce
• 3 tablespoons fermented shrimp paste (optional)
• 1 tablespoon gochugaru (Korean red pepper flakes, adjust to taste)

• Cut the Napa cabbage in halves or quarters (depending on the size) and remove the tough core.
• Cut the cabbage into approximately 5 cm (2-inch) pieces.
• Evenly sprinkle sea salt over the cabbage leaves, making sure each leaf is lightly salted.
• Let the cabbage sit for about 2 hours, occasionally flipping the leaves to divide the salt evenly.
• Afterward, rinse the cabbage thoroughly under cold water to remove excess salt.
• Allow it to drain well.
• Make a paste by mixing rice flour (or all-purpose flour) and sugar with a bit of water in a small saucepan.
• Cook this mixture while stirring continuously until it thickens.
• Allow the mixture to cool down.
• Add the minced garlic, ginger, salt, fish sauce, fermented shrimp paste (if using), and gochugaru to the cooled rice flour paste.
• Mix everything well to create a paste-like marinade.
• Take the drained cabbage leaves and spread the paste evenly between the leaves, ensuring that each layer is well coated.
• Fold the seasoned cabbage leaves back to their original shape and place them in a clean glass jar or container.
• Press the cabbage down firmly to minimize air space.
• Seal the jar or container, leaving some space at the top for the kimchi to expand during the fermentation process.
• Allow the kimchi to ferment at room temperature (preferably for 2-5 days) depending on the desired level of fermentation.
• Taste to check if it has reached your preferred flavor.
• Once the kimchi has the desired taste, store it in the refrigerator to slow down the fermentation process.
• Kimchi can be kept in the refrigerator for several weeks to months and will develop a deeper and more complex flavor over time.
• Finally, dip the Sweet Peeper into the kimchi and let them soak briefly, giving them a firm and crispy bite.

Recipe: Eric Miete