Fresh Korean Cucumber-Pepper Kimchi (10 Peppers)

Wash 10 peppers, slit lengthwise while leaving 1 cm at each end, and remove seeds.

Dissolve 15 g salt in 400 mL water. Brine peppers for 20–30 minutes until slightly pliable, rinse lightly and drain.

Cut 40 g chives into 2 cm pieces and finely chop 50 g carrot and 80 g onion. Keep produce and tools clean.

Mix 20 g chili flakes, 10 g salted shrimp, 20 mL fish sauce, 20 mL plum syrup, 10 g garlic and 10 g sugar.

Toss vegetables with seasoning and gently fill the pepper slits without tearing them.

Refrigerate in a clean airtight container immediately; serve fresh and chilled. Do not store for prolonged room-temperature fermentation.