How to make Green onion Kimchi
Introducing a delightful twist on traditional kimchi – Green Onion Kimchi, or as it’s known in Korean, Pa-kimchi (파김치)! This unique variety of kimchi is a culinary gem that offers an aromatic, robust, and spicy kick, all while retaining a satisfying crunch. The best part? It’s significantly easier to make than the more elaborate Napa cabbage kimchi, known as baechu kimchi.
The star ingredient in Pa-kimchi is the versatile green onion, encompassing both its white and green parts. What sets this kimchi apart is its simplicity, as you won’t need an array of ingredients like garlic, ginger, radish, and chives, which are essential for crafting traditional cabbage kimchi.
Ingridents
- Whole green onions (white and green parts)
- Red pepper flakes (gochugaru) for that signature spicines
- A dash of fish sauce or soy sauce
- A touch of sugar for balanced sweetness
- A pinch of salt for seasoning
Direction
Preparing the Green Onions
- Start by trimming the root ends of the green onions.
- Remove any tough outer layers of the green onions and discard them.
- Cut the green onions in half crosswise.
- Wash the green onions in a few changes of cold water.
- Drain the washed green onions and place them in a large bowl.
- Gently mix the green onions with fish sauce, using your hands.
- Allow the green onions to stand for 1 hour, turning them over every 20 minutes to ensure even salting.
Preparing the Paste
- In the meantime, combine glutinous rice flour and 3 cups of water in a saucepan, mixing thoroughly
- Place the saucepan over medium-high heat and stir the mixture until it begins to bubble, typically 4 to 5 minutes.
- Add the sugar to the mixture and continue stirring for another minute until the paste appears slightly translucent.
- Remove the saucepan from the heat and let the paste cool completely.
Making the Kimchi
- Transfer the salted green onions to a large bowl by hand, reserving the mixture of fish sauce.
- Scrape the cooled porridge into the bowl with the fish sauce mixture.
- Add the hot pepper flakes and mix the ingredients well with a wooden spoon. Allow the mixture to sit for 30 minutes, allowing the hot pepper flakes to soak into the mixture, and the paste will thicken slightly.
- Add the green onions to the mixture and gently toss and mix everything together by hand (consider wearing disposable gloves if desired).
- Transfer the prepared kimchi to an airtight container or a glass jar.
- Press down on the kimchi to ensure it’s tightly packed with no air inside, then seal the container with its lid.
Serving and Fermentation
- You have the option to serve the kimchi right away, or you can let it ferment. Typically, it takes about 2 weeks to ferment in the refrigerator.
- For a faster fermentation process, leave the kimchi at room temperature for 5 to 7 days, depending on the warmth of your kitchen. It’s ready when it tastes and smells sour.
- Once the kimchi is fermented to your liking, store it in the refrigerator and enjoy it until it’s gone. It pairs wonderfully with fresh, warm rice!