Kimchi is a staple in Korean cuisine and is a dish many people enjoy around the world. It is a traditional fermented vegetable dish. It contains a variety of ingredients such as cabbage, radish, cucumber, and more. One of the most popular varieties is Green Onion Kimchi, also known as “Pa-kimchi” in Korean. This particular type of kimchi is unique. Because It has fresh green onions, which gives it a distinct flavour and texture.
Green Onion Kimchi is delicious and also packed with health benefits. In addition, fermented foods such as kimchi are known for their probiotic properties. It helps improve digestion and boost the immune system. In addition, green onions are a rich source of minerals and vitamins. It includes vitamin C, vitamin K, and folate.
While there are many variations of Green Onion Kimchi. The basic recipe involves a mix of green onions, garlic, ginger, red pepper flakes, and fish sauce. The mixture is then packed into a jar or container. Then it is left to ferment for several days. This allows the flavours to meld together and create the signature tangy and spicy taste of kimchi.
Making your own Green Onion Kimchi at home is easy and rewarding. Once you taste the homemade version, you’ll never go back to store-bought. In this recipe, we’ll walk you through the steps to create your own batch of delicious Green Onion Kimchi. You can enjoy it on its own or as a flavourful addition to your favourite Korean dishes.
What Is Green Onion Kimchi?
Green Onion Kimchi is a famous dish in Korean cuisine that is both flavourful and healthy. It is a type of kimchi that contains fresh green onions, which gives it a unique taste and texture. This traditional fermented vegetable dish has become popular worldwide. It has many variations and adaptations made to suit different tastes.
The process of making Green Onion Kimchi involves slicing fresh green onions. And mixing them with ingredients. It includes garlic, ginger, red pepper flakes, fish sauce, and other spices. The mixture is then packed into a jar or container and left to ferment for several days. Allowing the flavours to develop and the beneficial bacteria to grow.
One of the reasons Green Onion Kimchi is so popular is because of its health benefits. Fermented foods like kimchi, are known to promote healthy digestion. It also boosts the immune system. In addition, green onions are packed with vitamins and minerals. It can help promote health and well-being.
Green Onion Kimchi is a versatile dish that people enjoy in many different ways. People eat it as a side dish, added to rice bowls or soups, or used as a flavourful condiment for meat or vegetables. Regardless of how you choose to enjoy it, Green Onion Kimchi is a delicious and healthy addition to any meal.
Why This Recipe Works
This recipe for Green Onion Kimchi works well. Because it combines the right balance of ingredients and techniques to create delicious and authentic kimchi. Here are a few reasons why this recipe works:
- Simple ingredients: This recipe uses a few key ingredients that are easy to find and affordable. The main ingredient, fresh green onions, is available in most grocery stores.
- Proportions: The recipe provides the right proportions of ingredients to create a balanced flavour. The use of fish sauce and Umami add more flavour, while the red pepper flakes provide a spicy kick.
- Fermentation process: The recipe allows for the proper fermentation process. It is crucial for creating the signature tangy and sour taste of kimchi. By packing the mixture into a jar or container and leaving it at room temperature for several days. The natural bacteria in the ingredients will begin to break down the vegetables. And create a distinct flavour of kimchi.
- Versatility: This recipe adapts to suit different tastes and preferences. For instance, if you prefer your kimchi less spicy, you can adjust the amount of red pepper flakes. In addition, you can add other ingredients such as carrots or radishes. It creates different variations of the dish.
This recipe for Green Onion Kimchi is a great starting point for anyone who wants to make their own kimchi at home. It combines the right balance of ingredients and techniques to create a delicious and authentic Korean dish. It is healthy and packed with flavour.
Ingredients Required to Make Green Onion Kimchi
To make Green Onion Kimchi, you will need the following ingredients:
- 1 pound Spring green onions: You will need fresh green onions. It is also known as scallions or spring onions. These are long, thin onions with green stems and white bulbs.
- 1 tablespoon Glutinous rice flour: Glutinous rice flour is used as a thickening agent. This is a type of rice flour that is sticky and has a higher starch content than regular rice flour.
- ½ cup Water or fish stock: You will need either water or fish stock to make the kimchi paste. Fish stock is a flavourful broth made from fish bones and aromatics. But water can be used as a substitute if you don’t have fish stock on hand.
- ½ cup Korean red chilli flakes: Korean red chilli flakes help to give the kimchi its signature spicy flavour. Also vibrant red color. These chilli flakes contain sun-dried red peppers that have ground into a fine powder.
- 2 tablespoons Granulated sugar: Helps to balance out the spice of the chilli flakes. And add a touch of sweetness to the kimchi.
- 5 Minced garlic: 5 cloves of garlic minced and added to the kimchi paste for flavour.
- 4 tablespoons Korean shrimp sauce or fish sauce: Either of them is used to add Umami. It adds flavour to the kimchi. Korean shrimp sauce, also known as Saeujeot, is pungent. And salty condiments made from fermented shrimp. Fish sauce is a similar condiment made from fermented fish.
Tools Required to Make Green Onion Kimchi
To make Green Onion Kimchi, you will need a few basic tools and equipment:
- Cutting board: A sturdy cutting board is essential for slicing the green onions. And any other vegetables or ingredients you may be using.
- Chef’s knife: A sharp chef’s knife is necessary for cutting green onions. Also other ingredients into small, uniform pieces.
- Mixing bowl: A large mixing bowl is needed to mix together the kimchi paste and the sliced green onions.
- Jar or container: You will need a large glass jar or airtight container to store the kimchi as it ferments. It’s important to choose a container that has a tight-fitting lid. It is to prevent air from getting in during the fermentation process.
- Gloves: Wear food-safe gloves to protect your hands from the spicy chilli flakes. And any other ingredients that may irritate your skin.
- Spoon or spatula: You will need a spoon or spatula to mix the kimchi paste. Done with the sliced green onions and pack the mixture into the jar or container.
- Weights (optional): If you want to ensure that the Green Onion Kimchi is submerged in the liquid. You can use weights to press down on the mixture. This will help to prevent the kimchi from becoming dry or developing mould. Some people use ceramic weights or even a small plastic bag filled with water to weigh down the mixture.
Green Onion Kimchi Recipe
Spring Green Onion Kimchi is also known as Pa-Kimchi. It’s a staple side dish in Korea that’s easy to prepare, nutritious and extremely delicious. Serve with a bowl of soup, noodles, rice or any Korean main dish!
Servings: 4 Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Course: Side Dish Cuisine: Korean Calories: 23 kcal
Start by cleaning the green onions in a few changes of cold water. After washing, allow the excess water to drain before placing them in a large bowl.
Next, prepare the glutinous paste by combining the glutinous rice flour. Also water in a small saucepan. Cook the mixture over medium heat while stirring until it becomes a thick paste. Remove from heat and let it cool completely.
In a separate mixing bowl, combine all the ingredients. Like the red chilli flakes, sugar, shrimp sauce (or fish sauce), and the cooled glutinous paste. Mix everything well to create a sauce mixture.
Add the sauce mixture to the bowl of green onions and toss until everything is well combined.
Transfer the mixture to a suitable container or glass jar. Press down on the kimchi to pack it well and prevent air from getting inside. Secure the lid on the container.
You can consume the Green Onion Kimchi immediately. Or let it ferment on the countertop for a few days to enhance the flavour. Serve and enjoy!
Nutritional Information
Calories: 23 kcal
Carbohydrates: 6 g
Fat: 0.02 g
Sodium: 0.1 mg
Potassium: 0.1 mg
Sugar: 6 g
Calcium: 0.1 mg
Iron: 0.003 mg
Tips To Make The Best Green Onion Kimchi
Here are some tips to help you make the best Green Onion Kimchi:
- Choose fresh and firm green onions that are free from blemishes or wilted leaves.
- Use food-safe gloves when mixing the kimchi paste. And green onions to protect your hands from the spicy chilli flakes. And other ingredients that may irritate your skin.
- Allow the glutinous rice flour mixture to cool completely. Before mixing it with the chilli flakes and other ingredients. This will prevent the heat from altering the flavours and texture of the kimchi.
- Ensure that the green onions are well coated with the sauce mixture. By tossing them until everything combines.
- Press down on the kimchi. When transferring it to the container. Do it to remove any air pockets and ensure that it’s well-packed. This will help to prevent spoilage and improve the fermentation process.
- Store the kimchi in a cool, dark place for optimal fermentation. The ideal temperature is between 60-70°F.
- Check the kimchi daily during the fermentation process. And taste it to determine the desired level of sourness.
- Once the kimchi ferments to your liking, transfer it to the refrigerator. Do it to slow down the fermentation process and enjoy it as a delicious side dish with your favourite meals.
Storing & Freezing
Green Onion Kimchi can be stored in the refrigerator or freezer depending on how long you want to keep it. Here’s how to store and freeze your Green Onion Kimchi:
Storing in the refrigerator:
- Once the Green Onion Kimchi is ready, transfer it to a clean and airtight container.
- Press down on the kimchi to remove any air pockets and ensure that it’s well-packed.
- Seal the container and store it in the refrigerator. The kimchi will continue to ferment and develop a stronger flavour over time.
- The Green Onion Kimchi can be stored in the refrigerator for up to 3-4 months.
Freezing:
- To freeze Green Onion Kimchi, transfer it to a freezer-safe container or a plastic freezer bag.
- Remove as much air as possible from the container or bag before sealing it.
- Label the container or bag with the date and contents.
- Store the Green Onion Kimchi in the freezer for up to 6 months.
- When you are ready to use it, thaw the kimchi in the refrigerator overnight or at room temperature for a few hours.
Note: Keep in mind that freezing can alter the texture of the Green Onion Kimchi, so it may be softer after thawing. But, the flavour should remain intact.
FAQS
Is Green Onion Kimchi Good For You?
Green Onion Kimchi is a healthy and nutritious food that offers many health benefits. As a fermented food, it is rich in probiotics. They are beneficial bacteria that can improve gut health, digestion, and immunity. In addition, Green Onion Kimchi is packed with essential vitamins and minerals. Such as vitamin C, vitamin K, calcium, and iron. It plays an important role in maintaining healthy bones, blood, and immune function.
One of the advantages of Green Onion Kimchi is that it is low in calories and fat. It makes it a great option for people who are watching their weight. Moreover, Green Onion Kimchi contains antioxidants, which can help to reduce inflammation. And protect your body against oxidative stress. Consuming Green Onion Kimchi as part of a balanced diet can offer many health benefits. And it can be a tasty and versatile addition to meals.
What Is The Taste Of Spring Onion Kimchi?
The taste of spring onion kimchi can vary depending on the recipe. And personal preferences. Generally, it has a spicy, tangy, and slightly sour flavour. It has a distinctive Umami taste from the shrimp sauce or fish sauce used in the recipe. The spring onions themselves have a mild and slightly sweet taste. It becomes more pungent and flavourful after the fermentation process.
Some variations of the recipe may also include other ingredients. Such as ginger, radish, or pear, which can add more layers of flavour to the kimchi. Spring onion kimchi is a delicious and versatile dish. You can enjoy it as a side dish or use it as a flavouring agent in other dishes.
How Long Does Green Onion Kimchi Last In The Fridge?
Green Onion Kimchi, like most types of kimchi, can last for a long time. Only if stored in the refrigerator. Green Onion Kimchi can last for up to 3-4 weeks in the refrigerator if stored in an airtight container or jar. However, the taste and texture of the kimchi may change over time.
As it continues to ferment and age, becoming more sour and pungent. It’s important to check the kimchi for any signs of spoilage. Such as mould or an off smell, and discard it if it appears spoiled. To extend the shelf life of Green Onion Kimchi, you can also freeze it in an airtight container or freezer bag. It can last for up to several months.
What Is Korean Green Onion Called?
In Korea, green onion is known as “Pa” (파) or “Dae-pa” (대파). The term “Pa” generally refers to the thin variety of green onions. While “Dae-pa” is used for the thicker, more mature variety. In Korean cuisine, green onion is a common ingredient that is used in a variety of dishes. Used from soups and stews to pancakes and kimchi. It is valued for its distinct flavour and aroma, as well as its nutritional value.
What If I Ate Kimchi Everyday?
Eating kimchi every day can have both positive and negative effects on your health. It depends on various factors. Such as the quantity consumed, individual health conditions, and other habits. Kimchi is a food that is rich in probiotics, vitamins, and antioxidants. It can improve digestion, boost the immune system, and reduce inflammation.
Consuming kimchi as part of a balanced diet may provide many health benefits. Yet, kimchi is also high in sodium and may contain other ingredients such as sugar or preservatives. It can be detrimental to health if consumed in excess. Eating large quantities of kimchi every day may also lead to digestive issues. Due to the presence of certain compounds in the fermented cabbage.
In Conclusion
Green Onion Kimchi is a delicious and versatile dish that is a staple in Korean cuisine. With its spicy, tangy, and slightly sour flavour. And the Umami taste from the shrimp sauce or fish sauce used in the recipe. Green Onion Kimchi adds depth and complexity to any meal. It is also a great source of probiotics, vitamins, and antioxidants. It can benefit your digestion, immune system, and health.
Making Green Onion Kimchi at home is easy and requires only a few simple ingredients and tools. With the right techniques and tips, you can create a flavourful fermented kimchi. It will keep for weeks in the refrigerator. Whether enjoyed as a side dish or used as a flavouring agent in other dishes. Green Onion Kimchi is a versatile and nutritious addition to any meal.
While eating kimchi every day may not be suitable for everyone. But incorporating it into your diet in moderation can offer many health benefits. With its rich flavour and nutritional value, Green Onion Kimchi is tasty. In addition, it is a healthy addition to any cuisine. So why not try making your own batch of Green Onion Kimchi and enjoy the savoury and tangy taste of Korean cuisine at home?
Green Onion Kimchi: Step-By-Step Recipe
Ingredients
- 1 lb Spring green onions
- 1 tbsp Glutinous rice flour
- ½ cup of Water or fish stock
- ½ cup Korean red chilli flakes
- 2 tbsp Granulated sugar
- 5 cloves of Garlic minced
- 4 tbsp Korean shrimp sauce or fish sauce
Instructions
- Start by cleaning the green onions in a few changes of cold water. After washing, allow the excess water to drain before placing them in a large bowl.
- Next, prepare the glutinous paste by combining the glutinous rice flour. Also water in a small saucepan. Cook the mixture over medium heat while stirring until it becomes a thick paste. Remove from heat and let it cool completely.
- In a separate mixing bowl, combine all the ingredients. Like the red chilli flakes, sugar, shrimp sauce (or fish sauce), and the cooled glutinous paste. Mix everything well to create a sauce mixture.
- Add the sauce mixture to the bowl of green onions and toss until everything is well combined.
- Transfer the mixture to a suitable container or glass jar. Press down on the kimchi to pack it well and prevent air from getting inside. Secure the lid on the container.
- You can consume the Green Onion Kimchi immediately. Or let it ferment on the countertop for a few days to enhance the flavour. Serve and enjoy!
Notes
- Choose fresh and firm green onions that are free from blemishes or wilted leaves.
- Use food-safe gloves when mixing the kimchi paste. And green onions to protect your hands from the spicy chilli flakes. And other ingredients that may irritate your skin.
- Allow the glutinous rice flour mixture to cool completely. Before mixing it with the chilli flakes and other ingredients. This will prevent the heat from altering the flavours and texture of the kimchi.
- Ensure that the green onions are well coated with the sauce mixture. By tossing them until everything combines.
- Press down on the kimchi. When transferring it to the container. Do it to remove any air pockets and ensure that it's well-packed. This will help to prevent spoilage and improve the fermentation process.
- Store the kimchi in a cool, dark place for optimal fermentation. The ideal temperature is between 60-70°F.
- Check the kimchi daily during the fermentation process. And taste it to determine the desired level of sourness.
- Once the kimchi ferments to your liking, transfer it to the refrigerator. Do it to slow down the fermentation process and enjoy it as a delicious side dish with your favourite meals.
