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

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