Korean Green Chili Kimchi

Shake excess water from 300 g green chilies, remove the stems, and split them lengthwise.

Tap out about half of the seeds, keeping some inside so the peppers stay spicy and retain their firm crunch.

Spread the chilies in a wide bowl and sprinkle 2 tablespoons coarse salt over the cut sides.

Let them salt for 30 to 40 minutes, turning once halfway, until the flesh bends slightly but still feels crisp.

Transfer the salted chilies to a colander and drain off the released moisture well.

Do not press them hard; just let the surface moisture leave so the seasoning paste does not turn watery.

Mix 3 tablespoons gochugaru, 1 tablespoon minced garlic, 0.5 teaspoon minced ginger, 1 tablespoon salted shrimp, 1 tablespoon anchovy fish sauce, and 1 teaspoon sugar. Stir until the flakes darken and the paste looks evenly moist.

Add the drained chilies to the seasoning and gently coat the inside, especially around the remaining seeds.

Fold from the bottom upward instead of squeezing, so the pepper walls do not split or lose crunch.

Pack the kimchi tightly into an airtight container and leave it at room temperature for 8 to 12 hours.

When a light tangy aroma appears, refrigerate it and eat within 2 to 3 days for the crispest texture.