I had heard of Green Pepper Kimchi, but have never seen nor tasted it. Intrigued, I had the dish described in detail, then set about creating it. This is the resulting recipe.
This kimchi uses the long, mild, slightly sweet, semi curly green chili pepper found in most Korean Groceries.
Any mild green chili would probably work well.
Mix salt and water together in a one gallon jar.
Add more salt if needed until a fine layer fails to dissolve.
Remove stems from peppers.
Starting about 1/8 to 1/4 inch from the top of each pepper, slit carefully all the way to the bottom (leave the top part connected).
Place the peppers into the brine.
Let peppers set in brine for twenty four hours.
Pour brine from peppers and drain.
Place peppers in a large mixing bowl and add seasoning paste.
Mix well, being sure to get paste into the open slits.
Add all other ingredients and mix well.
Place into a clean one gallon jar, cover, and let sit at room temperature for twenty four hours.
Refrigerate and serve cold.