Whole Green Onion Kimchi (Pa-kimchi)

Name: Whole Green Onion Kimchi (Pa-kimchi)
Prep time: 30 min
Yield: 4 servings
Cuisine: korean
Ingredients: Large green onions 500 g; Red pepper flakes 3 tbsp; Fish sauce 2 tbsp; Minced garlic 1 tbsp; Salt 1 tbsp

Quick answer

Active time: 30 min
Waiting: See the steps
Level: Easy
Servings: 4 servings
Ingredients: 5

About this dish

Whole stalks of green onion ferment into this kimchi, and time turns their sharp, raw bite mellow while the white stems go supple.

A shallow slit down the thick white part lets salt and paste reach inside rather than sitting on the surface.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Rinse 500 g large green onions well and remove any wilted leaves.

If the thick white bases are very large, slit them lightly lengthwise so the salt can reach the center without breaking the stalks apart.
2

Sprinkle 1 tablespoon salt evenly over the green onions and let them salt for 30 minutes.

Turn them once halfway through and check that the white parts bend without snapping, which shows the fibers have softened.
3

Rinse the salted green onions briefly under cold water to remove excess surface salt.

Press them firmly by hand to remove water, then leave them until the surface is damp but no longer dripping.
4

In a bowl, mix 3 tablespoons red pepper flakes, 2 tablespoons fish sauce, and 1 tablespoon minced garlic.

Let the paste stand for about 3 minutes so the flakes hydrate into a thick red seasoning that clings well.
5

Spread the seasoning over the drained green onions and rub from the white bases to the green tips by hand.

Work it into slits and folded leaves until every crevice looks red, which prevents bland inner layers.
6

Pack the seasoned stalks tightly into an airtight container and ferment at room temperature for 24 hours.

Move the container to the refrigerator for 2 to 3 days, then serve once the onion bite softens and a gentle tang develops.