7Pour fish sauce over the spring onions and start to massage through the onions.
8Pour fish sauce over the spring onions and start to massage through the onions.
9Pour fish sauce over the spring onions and start to massage through the onions.
10Mix the spring onions every 10 minutes for 1 hour.
11Mix the spring onions every 10 minutes for 1 hour.
12Mix the spring onions every 10 minutes for 1 hour.
13Heat the water in a large saucepan over medium heat to just a simmer.
14Heat the water in a large saucepan over medium heat to just a simmer.
15Heat the water in a large saucepan over medium heat to just a simmer.
16Whisk in the rice flour until smooth, then turn off the heat and set aside for 15 minutes to cool.
17Whisk in the rice flour until smooth, then turn off the heat and set aside for 15 minutes to cool.
18Whisk in the rice flour until smooth, then turn off the heat and set aside for 15 minutes to cool.
19Finely grate the garlic and ginger.
20Finely grate the garlic and ginger.
21Finely grate the garlic and ginger.
22Whisk the grated garlic and ginger into the rice mixture, along with the sugar and Gochugaru.
23Whisk the grated garlic and ginger into the rice mixture, along with the sugar and Gochugaru.
24Whisk the grated garlic and ginger into the rice mixture, along with the sugar and Gochugaru.
25Mix the chili paste with the spring onions until well combined.
26Mix the chili paste with the spring onions until well combined.
27Mix the chili paste with the spring onions until well combined.
28Pack the kimchi tightly into containers or jars and seal.
29Pack the kimchi tightly into containers or jars and seal.
30Pack the kimchi tightly into containers or jars and seal.
31You can leave the kimchi out at room temperature to ferment for one week, making sure to burp the jars every day to let the gases out, then refrigerate.
32You can leave the kimchi out at room temperature to ferment for one week, making sure to burp the jars every day to let the gases out, then refrigerate.
33You can leave the kimchi out at room temperature to ferment for one week, making sure to burp the jars every day to let the gases out, then refrigerate.
34Alternatively, you can refrigerate the kimchi as it is if you prefer to keep it fresh.
35Alternatively, you can refrigerate the kimchi as it is if you prefer to keep it fresh.
36Alternatively, you can refrigerate the kimchi as it is if you prefer to keep it fresh.
Ingredients
4 bunches spring onions
4 bunches spring onions
4 bunches spring onions
200 ml fish sauce
200 ml fish sauce
200 ml fish sauce
600 ml water
600 ml water
600 ml water
40 g glutinous rice flour
40 g glutinous rice flour
40 g glutinous rice flour
4 cloves garlic
4 cloves garlic
4 cloves garlic
1 thumb-size piece fresh ginger
1 thumb-size piece fresh ginger
1 thumb-size piece fresh ginger
25 g caster sugar
25 g caster sugar
25 g caster sugar
150 g Gochugaru
150 g Gochugaru
150 g Gochugaru
Equipment
large mixing bowllarge saucepanwhiskgratercontainers or jarsgloves
Tips
Take your time to make sure all spring onions are completely covered with the chili paste.
Burp jars every day if fermenting at room temperature to let gases out.