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Spring onion Kimchi (Pa-kimchi)

1h
Serves 1
instagram.com

Spring onion Kimchi (Pa-kimchi)

instagram.com
1h
Serves 1

Directions

  1. 1Wash and trim the ends of the spring onions.
  2. 2Place spring onions in a large mixing bowl.
  3. 3Pour fish sauce over the spring onions and start to massage through the onions.
  4. 4Mix the spring onions every 10 minutes for 1 hour.
  5. 5Heat the water in a large saucepan over medium heat to just a simmer.
  6. 6Whisk in the rice flour until smooth, then turn off the heat and set aside for 15 minutes to cool.
  7. 7Finely grate the garlic and ginger.
  8. 8Whisk the grated garlic and ginger into the rice mixture, along with the sugar and Gochugaru.
  9. 9Mix the chili paste with the spring onions until well combined.
  10. 10Pack the kimchi tightly into containers or jars and seal.
  11. 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.
  12. 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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