Fermented food at it’s best. Simple and easy to make.
- 4 bunches of green onions (about 48 stalks total)
- 1/4 cup kosher salt (must be iodine free)
- 1/4 cup soy sauce
- 1/2 to 1 cup Korean hot pepper flakes
- 1 grated Asian pear
- 1 cup veggie stock
- Wash and cut green onions into 2 inch pieces.
- Place in a covered glass bowl with salt and soy sauce for at least 2 hours.
- Rub and squeeze the mixture into the onions every 1/2 hour to incorporate the salt and soy sauce into the onions. This will also soften the onions.
- After two hours, place onion mixture in a colander and rinse with cool water for 30 seconds to remove the access salt and soy sauce.
- Combine red pepper flakes, grated pear, and veggie stock the glass bowl and mix well. (If you don’t want super spicy Kimchi I recommend using only 1/2 cup of red pepper flakes. If you like spice then use the full cup).
- Place onions back into glass bowl and mix all ingredients together.
- Place Kimchi mixture into a large 1 liter glass jar and cover with the lid (don’t over tighten lid because the contents need to bubble and will leak out of the top of the jar. Don’t worry, this is normal).
- Place the jar on a plate and place in a cool dark location. Check every day to see if contents are bubbling and leaking out of the top of the jar onto the plate. This may take up to one week.
- The bubbles indicate that fermentation is taking place. Once bubbles start the Kimchi is ready to eat.
- You can leave the Kimchi for one or two more days if you prefer your Kimchi super tart.
- Once Kimchi is done, place in the fridge to slow the fermentation process. Kimchi will continue to ferment slowly in the fridge.
How to use your Green Onion Kimchi
- You can add Green Onion Kimchi to rice, pasta, or other grains, and to salad as a tasty spicy sauce.
- You can use Green Onion Kimchi as a marinade for meat, fish, and veggies.
- Green Onion Kimchi is great as a condiment on burgers or added as a topping to a sandwich for extra flavor.
- Green Onion Kimchi is great on it’s own as a side dish or as a snack.
- You can add Green Onion Kimchi to soup for added flavor.
- You can use Green Onion Kimchi on top of eggs to give them some extra zing.
- Green Onion Kimchi is best eaten raw as it is chocked full of enzymes, prebiotics, probiotics, antioxidants, vitamins and minerals, some of which may be destroyed if heated.