Spring onion Kimchi (Pa-kimchi) 🌶️

By Andy Cooks · 30 min

Ingredients

Instructions

1. Wash and trim the spring onions, then put them in a large bowl.
2. Pour the fish sauce over and massage it into the onions. Mix every 10 minutes like this for 1 hour.
3. Heat the water in a large saucepan over medium heat until just simmering.
4. Whisk in the glutinous rice flour until smooth, then turn off the heat and leave it for 15 minutes to cool.
5. Finely grate the garlic and ginger, then whisk them into the rice mixture along with the sugar and gochugaru.
6. Mix the chilli paste into the spring onions until well combined. Pack tightly into containers or jars and seal.
7. Either leave at room temperature for one week to ferment, opening the jars daily to release gas, then refrigerate; or refrigerate straight away.

Summarized from Andy Cooks's video. Watch it for the details.

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