Chili Kimchi



Korean red chilies ripe to their hottest taste in September. This is when they ferment them in salted water to put in Dongchimi, or make a salty kimchi. Chili kimchi is made by fermenting hot chilies with the seasoning which feels crispy when you chew. It makes an even more tasty side dish when you include the leave in the ingredients.



Materials(makes for four) and Precooking

1kg (4.4 pounds) green chili
300g (0.7 pounds) chili leaf
2 cups coarse salt
1 binding young scallion
1/2 cup ground red chili
2 bulbs garlic
1 chunk ginger
1/2 cup each anchovy juice and cutlass fish juice
2 spoons sugar
a small amount of sesame seeds and salt
green chili choose hot and fresh green chilies and wash. Cut bigger ones into two halves. Soak in salted water and weight with clean stones so that they would not float up. Ferment for a week.
chili leaves clean and wash. Ferment together with chili fruits.
scallion clean and wash. Cut into 5cm (2 inches) pieces.
anchovy juice, cutlass fish juice boil together with 1 cup of water. Remove the solid parts with a fine strainer when boiled.
garlic and ginger clean and wash. Mince.
  1. Some of the materials and most of the wares actually needed are not included in the materials list, assuming they are readily available in any home.
  2. Metric values are approximated into pounds and inches, as they are not absolutes.

Cooking
  1. Take out the fermented leaves first and drain. Let dry until the moisture is almost gone. Wash the leaves together with the fruits, now turned dark yellow, and drain.
  2. Seasoning; Add the ground red chili to the anchovy juice to make thick paste. Mix in the minced garlic, ginger and sugar.
  3. Mix chilies and chili leaves well with scallion and seasoning. Pile neatly in a pot, pressing hard. Let ferment.
  4. Chili kimchi taste bitter at first, but the bitterness will disappear when it is fermented. Take out as much as you need and scatter sesame seeds on it before serving.
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