Korean Home-style Kimchi – Green Chili Stuffed Kimchi

Remove the stems from the green chili peppers and wash them clean, wash the perilla leaves under running water and drain the water.

Prepare a small bowl of garlic chili sauce, and cut the white radish, carrot, and onion into shreds for later use.

Marinate the shredded white radish and shredded carrot with salt for a while to draw out the moisture from the radish.

Mix garlic chili sauce, shredded white radish, shredded carrot, shredded onion, sugar, salt, and MSG together to make the filling.

Make a long cut in the middle of the green chili pepper (leaving a little at both ends), remove the seeds, place the prepared filling on a perilla leaf, roll it into a long strip, and put it into the opened green chili pepper, then place it in a kimchi container.