- 1 1/2 lb green onions
- 15 cloves garlic
- 1oz ginger
- 6 tbsp fish sauce
- 2 tbsp maesilaek, Korean green plum syrup or apricot jam
- 1 tbsp sugar
- 3 tbsp cooked white rice
- 2/3 cup gochugaru, Korean red pepper flakes
- 1 tsp sesame seeds, optional
- To prepare green onions, wash well with running cold water, remove roots and yellow part at the end of green onions.
- In a blender, combine garlic, ginger, fish sauce, maesilaek, sugar and cooked white rice. Blend well until smooth and transfer to a large mixing bowl. Add in gochugaru and mix well until it’s paste like.
- Coat and rub gently prepared green onions with kimchi paste. Gather 2 to 3 green onions together and carefully but with enough pressure make a knot. Repeat with rest of green onions. Sprinkle sesame seeds if you like.
- Place in an air tight container and press down so there’s no air in between green onions. Cover with a lid tightly and let it ferment on your kitchen counter for 24 to 72 hours (1 to 3 days) depending on how much ferment you want for your kimchi. I usually go for 3 days because I love sour kimchi. Enjoy with warm cooked rice or pair with any Korean main dishes or BBQ!