Kimchi without chili powder. How does that sound?
Recently, I learned that there are two kinds of peppers: female peppers, which have four bumps, and male peppers, which have three bumps. While female peppers are sweeter and good for eating raw, male peppers are better for cooking. So, when you make my version of kimchi, try to find a female pepper – that way, you don’t need to put any sugar.
- 1 head (about 3 lbs) green cabbage
- 1/4 cup coarse sea salt
- 1/2 cup water
- 1/2 onion, roughly chopped
- 1 red bell pepper, roughly chopped
- 1/2 red apple (Fuji), seeded and roughly chopped
- 3 garlic cloves
- 1 half thumb size fresh ginger root
- 2 tablespoons salted shrimp sauce (juice only)
- 1 tablespoon fish sauce (three crabs brand)
- 3 stalks green onion, chopped
- Cut cabbage into bite-size pieces and put them in a large mixing bowl.
- Separate the cabbage layers, sprinkle sea salt and water on top, and toss well to coat the cabbage.
- Leave it for about 2 hours, tossing 2-3 times to coat the salt evenly.
- Rinse the cabbage in cold water once, drain it, and set it aside.
- In a food processor or blender, add onion, red bell pepper, apple, garlic, ginger, salted shrimp sauce, and fish sauce. Puree them until smooth.
- In a large mixing bowl, combine the cabbage with the red bellpepper mixture and mix well.
- Add green onions and mix lightly.
- Transfer kimchi into an airtight container and press down with your hands so that the air is pushed out; kimchi shouldn’t get exposed too much air.
- Leave it at room temperature for 1-2 days.
- Put it in the refrigerator for about 5 days for better fermentation.
Note : If you want to make spicy kimchi, you can add 1/3 cup of chili powder.