Step 1

The green onion roots you chop off are good for making stock. You can add them to your anchovy kelp stock or vegetable stock.When you finish eating, you may have some leftover kimchi paste. You can add it to your kimchi bokkeumbap, kimchi stew, kimchi soup, or kimchi pancake to enhance the flavor.If you are vegetarian, substitute soup soy sauce for fish sauce.

Step 2

Cut off the roots of green onions. Remove any tough outer layers of green onions and discard. Cut them into halves crosswise. Wash the green onions in a couple changes of cold water. Drain and put them in a large bowl.Mix with the fish sauce with both hands.Let stand for 1 hour, turning over every 20 minutes to salt evenly.

Step 3

Meanwhile, combine the glutinous rice flour and 3 cups water in a saucepan. Mix it well. Place over medium high heat and stir until the mixture begins to bubble, 4 to 5 minutes.Add the sugar and stir for another minute, until the paste looks slightly translucent.Remove from the heat and let cool thoroughly.

Step 4

Transfer the salted green onions to a large bowl by hand and reserve the mixture of fish sauce.Scrape the cooled porridge into the bowl with the fish sauce mixture. Add the hot pepper flakes and mix well with a wooden spoon. Let it sit for 30 minutes until the hot pepper flakes are soaked in the mixture and the paste thickens a little.Add the green onions and gently toss and mix together by hand (wear disposable gloves if you like).Transfer to an airtight container or a glass jar. Press down on the kimchi so it’s well packed and no air can get inside, then put the lid on the container.

Step 5

You can serve the kimchi right away or let it ferment. It takes about 2 weeks to ferment in the refrigerator. For faster fermenting, leave it at room temperature for 5 to 7 days, depending on the warmth of your kitchen, until the kimchi tastes and smells sour. Once the kimchi is fermented, store it the refrigerator and enjoy it until it runs out. It goes well with fresh, warm rice!

Step 6

freldici France joined 6/20 & has 10 commentsPosted July 12th, 2021 at 7:39 pm | Log in to reply or create a profile. Bonjour maangchi !! Ici à Paris 2 bocaux sont en train de fermenter dans ma cuisine ! ! Je me régale d’avance sanne Munich joined 8/14 & has 244 commentsPosted July 2nd, 2021 at 8:49 am | Log in to reply or create a profile. I hope you get in touch with your Chinese friend again soon! Topo Piccolo Singapore joined 7/21 & has 1 commentPosted July 1st, 2021 at 9:26 pm | Log in to reply or create a profile. Hello! I’ve always enjoy and love your recipes! My husband loves yours kimchi pancakes. This scallion kimchi looks legit! I’m going to try it out. First thing first, for gochugaru, should I use the coarse flakes or the fine powder form?