Spring Onion Kimchi

Tchokp’a Jot Kimchi

https://www.cutoutandkeep.net/projects/spring-onion-kimchi • Posted by Tuttle Publishing

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

You will need

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

Project Budget

Time

Difficulty

Description

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

Instructions

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. ‌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.