Kimchi is a traditional side dish staple in Korean cuisine covering all manner of fermented veggies. This version uses scallions that are soaked in salt water before being fermented with chilies, garlic and ginger.
Makes 1 pound
- Line green onions on the bottom of a flat non-reactive metal pan or containers. Sprinkle with salt and pour in water. Cover with plastic wrap and let soak for 4-5 hours.
- In a medium bowl whisk together fish sauce, chili paste, sugar, sesame seeds, garlic and ginger. Set aside.
- Remove scallions and lightly rinse. Place scallions in a glass jar with a seal and pour in chili mixture. Press scallions down until they are completely submerged in the liquid (you may need to use a weight to keep the scallions submerged). Seal, cover jar with a cloth and place in a cool dark spot in the kitchen for 2-3 days. After which store in the refrigerator until ready to serve.
Tip: Kimchi will store for months refrigerated-you’ll find it is the perfect accompaniment to BBQ, rice, vegetables, sandwiches, etc.
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