Bell Pepper Kimchi for Beginners: A Guide to Fermentation
Fermenting is fascinating – but getting started often feels more complicated than it is. In this post, we'll show you step-by-step how to make your first ferment with a simple recipe: Bell Pepper Kimchi.
It's aromatic, versatile – and with a little patience, it will become a real highlight on your plate (or at your BBQ buffet).
You don't need any prior knowledge, no professional equipment – just the desire to try it out. And don't worry: We'll guide you through every step – from preparation to the first bite. And if something doesn't go exactly to plan: that's part of it too. With our tips and tricks, you'll learn how fermenting really works.
What you need
Before you start, here's a quick overview of what you'll need for your first bell pepper kimchi:
Ingredients
- 2 red pointed peppers or bell peppers (in fine strips)
- 1 carrot, coarsely grated
- 1 spring onion, in fine rings
- 1 small garlic clove, grated
- 1 piece of ginger (thumb-sized), grated
- 1-2 tsp Gochugaru (Korean chili powder)
- 1 tsp rock/ancient salt (alternatively 2% salt content)
Equipment
- One sterilized jar
- Glass weights/weight
- Cutting board & knife
Optional
- Fermentation set from Lieblingsglas, if you want to make it extra easy for yourself
Step-by-step guide
Here we go – relaxed, in 5 simple steps:
Prepare bell peppers
Wash bell peppers, remove seeds and cut into fine strips. Cut spring onions into fine rings, finely chop garlic and ginger.Salt & let stand
Mix everything with approx. 2% salt (this corresponds to about 10 g for 500 g of vegetables) and let stand in a bowl for 30–60 minutes until liquid forms.Season & fill
Now season to taste: add chili flakes, a little vinegar or sugar, optionally some fish sauce or miso for more depth. Then fill your previously sterilized jar (0.5 L or 0.75 L) and press down firmly so that the vegetables are covered with liquid. If there is not enough liquid, you can add brine as desired.Weight & ferment
Weigh down the vegetables with a glass weight, close loosely and let ferment at room temperature for 4–7 days. Optionally, a fermentation lid with a valve can be used so that gases can escape.Into the fridge
If you like the taste, put your ferment in the fridge – there your kimchi will keep for several weeks and is ready to eat.
Enjoy your meal!
What to do if...?
Fermentation is alive – and sometimes surprising. Here are a few common questions & what you should know about your ferment or the process:
Smells unusual? This is often normal! Kimchi has an intense smell. However, if it smells sharp or rotten, it's best to discard it.
Bubbling or fizzing? Perfect – this shows that the fermentation is working.
Brine is low? Simply top up with a lightly salted water solution (2%).
Something floating on top? A light biofilm is usually harmless. Mold, however (fuzzy, colorful) = into the organic waste.
If you have further or more complex questions about fermentation, you can visit our Fermentation page or download our e-book, which contains some tips, tricks, and delicious recipes.
How you can use your Kimchi
Bell pepper kimchi is versatile: whether as a fruity and spicy topping for bowls, sandwiches or rice dishes – or as a refreshing contrast to grilled food. Especially delicious: Together with sweet potato, labneh or grilled halloumi.
You can find more ideas on our Blog.
Conclusion
Perhaps this jar of bell pepper kimchi won't be perfect – but that's precisely what makes it appealing.
Fermentation isn't an exact science, but a learning process. And with each jar, your experience (and taste) grows.
You've taken the first step – and it certainly won't be the last.
