Green Onion Kimchi

⏳ Time

30 minutes + 1 day

🥕 Ingredients

🍽️ Servings

Description

While cabbage kimchi is typically made in the fall, green onion kimchi is a traditional fresh spring appetizer. Green onion kimchi is eaten right away; no one prepares it for later. I love when the kimchi includes the whole onion: both the green stems and the very young white bulbs. In Korea, green onion kimchi is considered a delicacy because, due to the climate, onions quickly transition from youth to maturity, and for kimchi, you need that intermediate stage when the onion has developed character but is still not fully matured.

Ingredients

Scallions - 21.2 oz
Garlic - 15 cloves
Glutinous Rice Flour - 0.4 oz
Grated Ginger Root - 0.7 oz
Fish Oil - 6 teaspoons
Brown Sugar - 2 spoons
Chili Flakes - 0,6 glasses
Toasted Sesame - 1 tablespoon

Step by Step guide

Step 1

Rinse the onions under cold water and trim off the roots, if present.

Step 2

In a small saucepan, whisk together 200 ml of cold water and rice flour. Place over medium heat and warm, stirring constantly, for 10 minutes.

Step 3

In a blender, combine garlic, ginger, fish sauce, sugar, and rice vinegar. Add chili flakes and blend well until a paste forms.

Step 4

Toast the sesame seeds in a dry skillet until golden brown.

Step 5

Gently rub the prepared green onions with the kimchi paste. Take 2-3 green onion stalks and carefully tie them into a knot with enough effort. Repeat the same process with the remaining green onions.

Step 6

Place the onion in an airtight container, sprinkle with sesame seeds, and press down to remove excess air. Seal tightly with a lid and let it ferment on the kitchen counter for 1 to 3 days.