Side Dishes

Yellow Bell Pepper Water Kimchi

Name: Yellow Bell Pepper Water Kimchi
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 10 g (3 cm piece) Purple sweet potato; 10 g (2 cm piece) Korean radish; 80 g (¼ pear) Korean pear; 200 g Napa cabbage; 10 g Garlic chives (buchu); 80 g (⅓ apple) Apple; 10 g (10 cm) Chives (jjokpa); 20 g (1⅓ tbsp) Salt; 10 g (2 tsp) Short-grain rice; 50 g (¼ cup) Rice syrup (mulyeot); 140 g (1½ peppers) Yellow bell pepper

파프리카 물김치

A refreshing, mildly sweet water kimchi made with napa cabbage, pear, apple and purple sweet potato in a bright yellow bell-pepper and rice-porridge brine. The cabbage is rinsed three times in cold water after salting to remove excess salt; add green chili for a little heat if you like.

🇰🇷 A twist on Baechu Kimchi — see the classic napa cabbage kimchi recipe →

📝 Step-by-Step Instructions

Blend the yellow bell pepper and strain it. Cook the rice into a thin porridge, then mix in the pepper juice and rice syrup to make the brine.

Yellow Bell Pepper Water Kimchi — step 1

Salt the cabbage in salted water, then rinse it in cold water to remove the salt.

Yellow Bell Pepper Water Kimchi — step 2

Arrange the julienned purple sweet potato, radish, chives, garlic chives, apple and pear over the cabbage, pour in the brine and let it ferment for 3 days.

Yellow Bell Pepper Water Kimchi — step 3

📊 Nutrition Facts (per serving)

44.9Calories (kcal)

10.1 gCarbs

1.1 gProtein

0 gFat

272 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.