Mild Bell Pepper Kimchi

not-spicy kimchi

Makes 3.75 quarts · 26 kcal per serving

Ingredients

• 1700 g napa cabbage
• 510 g red bell pepper
• 51 g salt
• 26 g glutinous rice flour
• 34 g paprika
• 51 g fish sauce
• 43 g garlic
• 9 g ginger
• 34 g honey
• 306 g water

Method

1. Salt: Chop the cabbage into bite-size pieces, toss with the salt, and rest 1½–2 h, tossing every 30 min, until wilted and bendy. Rinse three times and drain well.
2. Porridge: Whisk the rice flour into the water, simmer to a thin paste, ~3–5 min, and cool.
3. Paste: Stir the paprika, fish sauce, garlic, ginger, and honey into the porridge.
4. Pack: Dice the bell pepper. Mix the paste and bell pepper through the cabbage. Pack into jars, pressing down to remove air pockets and leaving ~2 in headspace. Ferment at room temperature 1–3 days, burping daily, until pleasantly sour, then refrigerate.

Notes

Adapted from Mak Kimchi. Red or orange bell peppers give the most color.