고추 김치

In 2009 someone on Chowhound asked for a recipe for chili pepper kimchi. At the time I had not heard of a chili kimchi, so I asked my wife about it. She did recall something about chili kimchi but had never had it, I asked my mother in law with the same results, so I went to the web and found nothing. My wife and I were both intrigued with the idea and came up with this recipe.

Ingredients
25 to 30 each Green Korean Chili peppers
2 ounces fresh chives
4 to 6 each very thin green onions
1 head garlic
1/2 small bae (Nashi or Asian pear)

Brine
1 gallon water
1/2 cup salt

Seasoning paste
2 tablespoons gochugaru (fine ground)
2 tablespoons gochugaru, coarse
2 tablespoons fish sauce
6 cloves garlic
1/2 small bae (Nashi or Asian pear)
2 ounces fresh ginger, peeled
1 tablespoon sugar
1 tablespoon salt
water as needed

Directions
First Day
Brine
Mix salt and water together in a one gallon jar.
Add more salt if needed until a fine layer fails to dissolve.

Peppers
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 (be careful to leave the top part connected ). .
Place the peppers into the brine.
Let peppers set in brine for twenty four hours.

Second Day
Seasoning Paste
Peel the pear, cut in half, and remove the seed core. Reserve 1/2 for later step.
Place all ingredients in a blender, adding just enough water to blend into a smooth, thick paste.
Let Stand twenty minutes to one hour.

Garlic
Peel the cloves and wash in cold water, then drain.

Chives
Wash in cold water, drain, and cut into 1 1/2 inch sections.

Green Onions
Remove root and any discolored leaves.
Wash in cold water, drain, and cut into 1 1/2 inch sections.

Bae
Shred or julienne the pear.

Final Mix
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.