Welcome back to the Kimchi Series! Are y’all ready for round 2? Today I’m going to show you how to make Green Onion Kimchi. Out of the four recipes, this one is my favorite just because of how simple, quick, and easy it is to make. If you’re not a fan of green onions be sure to check out my article on how to make Traditional kimchi. Without further ado, let’s get started!

Ingredients

1# Green Onions (7 or 8 bunches)

1/2 cup kosher salt

Kimchi Paste:
1/4 cup garlic cloves (12 garlic cloves), minced

1 teaspoon ginger, minced

1/2 medium onion, minced

1/4 cup fish sauce

2 cups hot pepper flakes (gochugaru)

Rice Porridge:

1 cups water

1 tablespoon sweet rice flour

1 tablespoons white sugar

Vegetables:

2 cups radish matchsticks

1 cup carrot matchsticks

10 cups green onion, chopped

Salting

Rinse your green onion first, then pat them dry. Sprinkle your salt over green onions and gently massage the salt into the onions. Let the green onions rest for 20 to 30 minutes. After, rinse the green onions well. It’ll take about 2 to 3 times to rid the green onions of all the salt. Lastly, gently pat dry. 

Rice Porridge

During the salting process you can start your rice porridge. Add your rice flour and water into a pot stirring it until all the lumps are gone. Set your burner to medium heat and stir occasionally for about 6 minutes or until you see bubbles forming. After this you can add your sugar and cook for an additional 2 minutes. Lastly remove from heat and cool down the rice porridge to room temperature.

Cutting your Vegetables

While your green onions are resting, start thinly slicing your garlic, green onion, carrots, and korean radish. You can cut your vegetables by hand or on a mandoline. You can cut your vegetables thicker than I did if you want to, they will just take longer to soak up the kimchi paste. Kimchi is so versatile, so take out or add whatever vegetables you like.

Red Pepper Paste

Take your ginger (fresh or paste), chopped white onion,chopped garlic, and fish sauce then put them in a food processor or blender and blend until it becomes a paste. If you dont have a food processor or blender then you can just chop your vegetables into a small dice and it will work the same as the paste. After making your paste in a mixing bowl add your onion paste, red pepper flakes, and your cooled rice porridge and mix until homogeneous. This red pepper paste is on the spicy side, so if you aren’t a fan of spicy food, then you can reduce the amount of red pepper flakes. Lastly, you will add all your sliced vegetables to the Red pepper paste and mix until it is incorporated.

Storage

When it comes to storing your green onion kimchi, I found the best container is a Mason jar. They seal tight and they’re reusable. You can find a pack of 12 for $15 at walmart. But if you’re not going to use that many mason jars, you can find a container for about $6 to $7. Your kimchi should keep for about 4 months. Make sure you decompress the built up oxygen in your container every once in a while. 

T.K.O. Green Kimchi Done!!

Now tell that wasn’t easy as it gets! The best part about this recipe is that you can sub out green onions for something like white onions, bean sprouts, endive etc. Next, I will show you how to use your kimchi in another simple, delicious, and easy dish. Stay tuned! See you soon!