Cabbage, Carrot, and Green Pepper Kimchi
Cabbage, Carrot, and Green Pepper Kimchi recipe
scallions, spring or green onions
napa (Chinese) cabbage
green bell peppers
Clean the kitchen sink as this is where you will be working.
Cut the regular cabbage into 2 to 3 inch pieces.
Place the cabbage in the sink and add the salt.
Work in the salt using a kneading motion, until the cabbage is broken up.
The Chinese cabbage should now be cut up and added; no kneading required.
Let this stand for 5 to 10 minutes and then rinse once or twice and drain well.
Shred the carrots, with a potato peeler or a fine food processor shredder.
Cut the green onions into 2 inch pieces, using all of the onions.
Cut the green peppers into ½ inch lengths.
Grind up the red pepper and the garlic heads in a blender.
Blend the garlic into the mixture one clove at a time, using 3 to 4 heads, depending on the size of the heads.
Mix the ground up garlic and red pepper mixture, paprika, garlic salt and sugar.
Blend this mixture into the cabbage.
Mix well until all of the Chinese cabbage is tinted red.
Add small amounts of water as you mix to keep the cabbage moist.
Taste and add more salt if necessary, about 1 tablespoon at a time; add more garlic salt instead if more garlic is also needed.
Add about ¾ cup of water; press into a 1 gallon jug, glass is best.
Leave outside refrigeration for 48 to 72 hours.