Directions
- 1Wash and trim the ends of the spring onions.
- 2Place spring onions in a large mixing bowl.
- 3Pour fish sauce over the spring onions and start to massage through the onions.
- 4Mix the spring onions every 10 minutes for 1 hour.
- 5Heat the water in a large saucepan over medium heat to just a simmer.
- 6Whisk in the rice flour until smooth, then turn off the heat and set aside for 15 minutes to cool.
- 7Finely grate the garlic and ginger.
- 8Whisk the grated garlic and ginger into the rice mixture, along with the sugar and Gochugaru.
- 9Mix the chili paste with the spring onions until well combined.
- 10Pack the kimchi tightly into containers or jars and seal.
- 11You 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.
- 12Alternatively, you can refrigerate the kimchi as it is if you prefer to keep it fresh.
Ingredients
- 4 bunches spring onions
- 200 ml fish sauce
- 600 ml water
- 40 g glutinous rice flour
- 4 cloves garlic
- 1 thumb-size piece fresh ginger
- 25 g caster sugar
- 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.
- Kimchi will last for several weeks in the fridge.
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