🔔 Korean green chilli peppers water kimchi. (1T=rice spoon)
Korean green chilli peppers 500g, pear 150g, onion 50g, radish 50g, red pepper 2, green pepper 1~2, green onion 30g, garlic 10g, ginger 1/3T (4g), water 100ml, Saeu-jeot (salted shrimp) 1/2T, salt 1/2T (5g).
1: salt 2T (20g)
2: flour 1T, water 500ml.

✨ Korean green chilli peppers water kimchi. (Refer to the video for detailed recipe.)
1. Add 1T flour and 500ml water to a pot and mix.
+ Turn on high heat and boil while stirring.
+ If it starts to overflow, lower the heat to medium and boil while stirring. After 1 minute, turn off the heat and let cool completely.
2. Chop Korean green chili peppers.
3. Add Korean green chili peppers and 2T (20g) salt and mix. Let sit for 30 minutes.
4. Chop pear, onion, radish, red pepper, green chili pepper, and green onion.
5. Add onion, 10g garlic, 1/3T (4g) ginger, radish, green chili pepper, red pepper, and pear to a blender and grind finely.
6. Strain.
7. Rinse with 100ml of water and strain. Wash seasoning with glutinous rice paste and strain.

+ Remove the dried shavings.
8. Mix 1/2T Saeu-jeot (salted shrimp) with the strained seasoning.
9. Add Korean green chili peppers and green onion and mix.
10. Mix 1/2T (5g) salt. 11. Close the lid and leave it at room temperature for half a day to a day, then put it in the kimchi refrigerator and let it mature for 2 to 3 days before eating.

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