KimchiMedium
Jjokpa-kimchi (Scallion Kimchi)
Punchy Jjokpa Kimchi for 4 servings, auto-scaled for a savory everyday side dish.
Prep 25min04 servings
jjokpa kimchiscallion kimchipa kimchikorean fermented side dishspicy kimchiauto scaling recipe
Instructions
- 1
Wash scallions well, especially near roots, and trim to 8-10 cm lengths.
- 2
Salt mainly the white parts for 20 minutes, then shake off excess moisture.
- 3
Mix chili flakes, fish sauce, salted shrimp, garlic, plum syrup, and rice paste.
- 4
Season scallions in small bundles, coating from root ends upward.
- 5
Pack neatly in a container, press out air pockets, and ferment 6 hours at room temp.
- 6
After 1 day in the fridge, cut into bite-size lengths and serve.
Tips
Keep the seasoning thick so flavor stays strong after scallions release moisture.
A slightly loose lid early on helps prevent over-fermentation.
Nutrition (per serving)
Calories
68
kcal
Protein
3
g
Carbs
10
g
Fat
2
g
Adjust Servings
2servings
→
servings
More Recipes
KimchiEasy
Aehobak Jangajji (Korean Zucchini Pickles)
A 4-serving zucchini jangajji recipe with auto-scaling for precise brine balance.
Prep 20minCook 12min4 servings
KimchiEasy
Asparagus Jangajji (Soy Pickled Asparagus)
4-serving asparagus jangajji with auto-scaling for precise brine ratios.
Prep 20minCook 12min4 servings
KimchiMedium
Baechu Kimchi (Napa Cabbage Kimchi)
A 4-serving napa kimchi recipe with auto-scaling for easy batching.
Prep 50min04 servings