Name: Traditional Green Onion Kimchi
Ingredients: 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

Ingredients

Units Scale

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

Cook Mode Prevent your screen from going dark

Instructions

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!