Description

This vibrant Green Onion Kimchi, also known as Pa Kimchi, offers a delightful balance of pungent, spicy, and savory flavors. Fresh green onions are coated in a rich, aromatic chili paste, allowing their crisp texture to shine through while absorbing the complex seasonings. The fermentation process develops a subtle tang, making this a refreshing and flavorful accompaniment to any meal. It presents a beautiful contrast of bright green and fiery red, promising a stimulating culinary experience.

Ingredients

* 2 pounds (about 2 large bunches) green onions (scallions)
* 1/4 cup gochugaru (Korean chili flakes)
* 2 tablespoons fish sauce (or soy sauce for a vegan option)
* 1 tablespoon minced garlic
* 1 teaspoon minced ginger
* 1 tablespoon sugar
* 1 tablespoon glutinous rice flour (sweet rice flour)
* 1/2 cup water
* 1 teaspoon fine sea salt (for initial salting, if desired, or to taste)
* 1 tablespoon sesame seeds (optional, for garnish)

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Instructions

**Prepare Green Onions:** Trim the root ends of the green onions, leaving about 1/2 inch of the white part intact. Remove any wilted or damaged outer layers. Wash the green onions thoroughly under cold running water, ensuring no dirt remains, especially between the layers. Pat them completely dry with a clean towel or paper towels.
**Make Rice Porridge (Optional but Recommended):** In a small saucepan, whisk together the glutinous rice flour and 1/2 cup water until smooth. Heat over medium-low heat, stirring constantly, until the mixture thickens into a translucent paste, about 2-3 minutes. Remove from heat and let it cool completely. This helps bind the paste and aids fermentation.
**Prepare Kimchi Paste:** In a large mixing bowl, combine the cooled rice porridge (if using), gochugaru, fish sauce, minced garlic, minced ginger, and sugar. Mix well until a smooth, thick paste forms.
**Season Green Onions:** Add the dried green onions to the bowl with the kimchi paste. Using gloved hands, gently massage and coat each green onion thoroughly with the paste. Ensure the paste is evenly distributed from the white bulbs to the green tips.
**Pack and Ferment:** Tightly pack the coated green onions into a clean, airtight glass jar or container. Press them down to remove any air pockets.
**Initial Fermentation:** Leave the jar at room temperature for 1-2 days, depending on your desired level of fermentation and the ambient temperature. A warmer environment will ferment faster. You may see some bubbling, which indicates active fermentation.
**Refrigerate:** After the initial fermentation, transfer the jar to the refrigerator. The kimchi will continue to ferment slowly in the cold and can be enjoyed immediately or stored for up to 2-3 weeks. The flavor will deepen over time.

Notes

* For best results, use fresh, firm green onions with vibrant green tops and crisp white bulbs.

* Adjust the amount of gochugaru to suit your preferred spice level. For less spice, use 2-3 tablespoons; for more, add up to 1/3 cup.

* If you prefer a milder flavor, you can omit the glutinous rice flour porridge, though it helps create a richer paste and aids fermentation.

* Always use clean utensils when handling kimchi to prevent contamination and extend its shelf life.

* This kimchi is delicious as a side dish with rice, noodles, grilled meats, or added to stews and soups.

* For a vegan version, substitute fish sauce with an equal amount of soy sauce or a vegan fish sauce alternative.

Prep Time: 20 minutes
Cook Time: 5 minutes (for rice porridge)

Nutrition

Calories: 60 kcal
Fat: 0.5 g
Carbohydrates: 12 g
Protein: 2 g