Kimchi with homemade chili paste

Ingredients for 1 servings:

• 2.15 liters of water
• 200 g red chili pepper(s)
• 1 bell pepper(s), red
• 1 tomato(s)
• 5 garlic cloves
• 1 onion(s), white
• 5 tbsp olive oil
• 7 tbsp balsamic vinegar
• 1 tsp salt and pepper
• 4 tbsp sugar
• 1 kg Chinese cabbage, approx. 1 kg
• 100 g sea salt, coarse
• 20 g ginger root
• 200 g radish(s), white
• 5 tbsp chili paste, homemade
• 125 g boil-in-the-bag rice

Instructions

Working time approx. 55 minutes; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

vegan, made from simple ingredients

Prepare the chili paste: Pour 150 ml of water into a measuring jug. Add the chili peppers, bell pepper, and diced tomato to the water in the measuring jug. Peel and dice 2 garlic cloves and the onion. Heat 2 tablespoons of olive oil in a pan over low to medium heat. Add the diced garlic cloves and onion to the pan and sauté for about 5 minutes. Pour the contents of the measuring jug into the pan and cook over high heat for about 10 minutes, stirring occasionally. Add 2 tablespoons of balsamic vinegar, pepper, salt, and 1 tablespoon of sugar to the pan and cook for about 5 minutes, stirring occasionally. Turn off the heat. Either pour the contents of the pan into the measuring jug and puree with a hand blender to make a chili paste, or place it in a blender and puree to make a chili paste. Prepare the Chinese cabbage: Halve 1 kg of Chinese cabbage and remove the tough stalk. Cut each Chinese cabbage half lengthwise into wedges about 10 mm wide. Place the Chinese cabbage and coarse sea salt in an empty bowl and mix. Place a plate on top of the Chinese cabbage and weigh it down with a weight, such as a can of food. Let the Chinese cabbage steep for about an hour. Prepare the radish and chili mix: Peel and finely grate the ginger. Peel and dice the remaining garlic cloves. Clean, wash, peel, and grate the white radish. Place the ginger, garlic, radish, 5 tablespoons of chili paste, 5 tablespoons of balsamic vinegar, 3 tablespoons of olive oil, and 3 tablespoons of white sugar in an empty bowl and mix. Prepare the kimchi: Pour two liters of boiling water over the salted Chinese cabbage in the bowl and let it steep for 5 minutes. Drain the Chinese cabbage from the bowl into a sieve, rinse briefly with water, and let it drain. Add the Chinese cabbage from the sieve to the bowl with the radish and chili mixture and mix with the kimchi. Cook 1 boil-in-the-bag white rice according to the instructions and serve with kimchi. Storing chili paste and kimchi: Place chili paste and kimchi separately in screw-top jars, such as pickle jars, or in jars with clamp closures, such as preserving jars. Seal the jars. Chili paste will keep for up to 6 months in the refrigerator. Kimchi will keep for about 2 weeks if stored in a cool, dark place. Do not refrigerate.