How to Make Green Onion Kimchi
Green onion kimchi, also known as “pa-kimchi” or “scallion kimchi,” is a quick and easy-to-make variation of traditional Korean kimchi that is perfect for adding a spicy kick to any dish. Here’s how to make green onion kimchi at home:

2 bunches of green onions (about 20 stalks)
1/4 cup Korean chili flakes (gochugaru)
2 tablespoons fish sauce
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon sugar
1/4 cup chopped onion
1/4 cup chopped carrot
Rinse the green onions under cold water, and trim off the root ends.

Cut the green onions into 2-3 inch pieces, discarding any wilted or discolored leaves.

In a large bowl, mix together the Korean chili flakes, fish sauce, garlic, ginger, and sugar to create a paste.

Add the chopped onion and carrot to the paste, and mix well.

Add the green onions to the paste mixture and use your hands to mix everything together, making sure the green onions are evenly coated with the paste.

Pack the green onion mixture tightly into a large glass jar or other airtight container, pressing down firmly to remove any air bubbles.

Cover the jar with a lid and let it sit at room temperature for 1-2 days, until it starts to ferment. You may need to “burp” the jar by opening it to release any built-up gas.

Once the kimchi has fermented to your liking, transfer it to the refrigerator to slow down the fermentation process.

Green onion kimchi can be eaten immediately, or it can be aged in the refrigerator for several days to develop a stronger flavor.

Green onion kimchi is a delicious and easy-to-make variation of traditional Korean kimchi that can be used to add flavor and heat to any dish. Try it out and experiment with different variations to find your favorite combination of ingredients!

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