Spring Onion Kimchi

Tchokp’a Jot Kimchi

Posted by Tuttle Publishing

About

If you can't find spring onions, use slender young green onions for this kimchi. It makes for a salty and spicy but refreshing side dish with plain foods like rice or eggs.

Prep: 30 mins, plus 1–2 hours rest ‡ Fermentation: Ready to eat, or 2–3 days

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You Will Need (12 things)

  • 1 tbsp Rice Flour
  • ¾ cup (180 ml) Water
  • ½ cup (120 g) fermented Shrimp
  • ⅗ cup (85 g) chopped Garlic
  • ⅗ cup (60 g) chopped Ginger
  • 1 cup (90 g) coarsely ground Red Chili
  • ½ cup (60 g) finely ground Red Chili
  • 7 tbsp Coarse Sea Salt
  • 6 lbs (3 kg) young Spring Onions (scallions), trimmed and left whole
  • 1 Carrot , cut into thin matchsticks
  • 1 Yellow Onion , thinly sliced
  • 4 oz (120 g) fresh red Chili Pepper(s) , halved lengthwise or left whole

Steps (2 steps, 30 minutes)

  1. 1

    ‌In a small saucepan over medium-low heat, mix together the rice flour and water. Bring to a boil, then remove from heat and allow to cool. Combine with the fermented shrimp, garlic, ginger, ground chilies and salt. Mix well.

  2. 2

    ‌In a large bowl, toss together the spring onions, carrot, yellow onion and fresh red chili. Add the seasoning paste and mix gently to coat. Transfer to a container, cover and refrigerate for 1 to 2 hours so that the flavors can marry. Serve immediately to taste the fresh garden flavor. Alternately, this kimchi may be fermented for 2 to 3 days.