Wild Green Onion Kimchi
User Reviews
5
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Prep Time
30 mins
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Total Time
30 mins
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Servings
4 pints
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Calories
125 kcal
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Course
Condiments
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Cuisine
Korean
Wild Green Onion Kimchi
Description
This Wild Green Onion Kimchi begins with thorough cleaning and trimming of wild green onions, which are soaked in a salted water brine to soften and prepare them for fermentation. Separately, a thick, cooled rice flour paste is combined with ingredients like fish sauce, cayenne or Korean chili powder, minced garlic, ginger, sugar, and sesame seeds creating the kimchi seasoning.
The mixture is thoroughly rubbed onto the green onions, often folded or rolled to compact them before packing tightly into jars to ferment. Fermentation develops complex acidity, spice, and umami flavors that complement the natural sharpness and bite of the green onions. The kimchi is versatile, serving as a condiment alongside mild meats like chicken or fish, added to rice, or incorporated into dumplings.
Refrigeration slows fermentation significantly, allowing the kimchi to keep for months. It's important to periodically open the jar to release built-up gases. Wearing gloves during mixing is recommended due to the strong chili mixture. The spicy, tangy, and savory nature of this kimchi enhances various dishes.
Ingredients
- 1 1/2 pounds green onions
- 1 cup kosher salt
- 6 cups water divided
- 2 tablespoons rice flour
- 1/2 cup fish sauce
- 1/4 cayenne chile powder up to 1/2 cup, or Korean chile powder
- 2 tablespoons sugar
- 1 tablespoon sesame seeds
- 3 tablespoons garlic minced
- 2 tablespoons ginger minced
Instructions
- Make sure all the green onions are clean. If the tops have not been trimmed, cut off about 1 to 2 inches of the top green part, which is very stringy. Dissolve the kosher salt into 5 cups of water. Soak the green onions in the water for 1 hour.
- Meanwhile, bring the other cup of water to a boil and whisk in the rice flour. Turn off the heat and keep stirring until the flour is totally incorporated into the water. Let this cool while the onions soak.
- When the rice flour mixture is cool, mix in the remaining ingredients and put everything in a very large bowl or a rimmed baking sheet.
- Take each onion and, if you want, wrap the green end around the white part to make each onion more compact; most Korean recipes do this. Alternatively, you can chop them coarsely.
- Put on some latex or rubber gloves if you have them, because you're gonna get messy. Mix the onions with the spice mixture so they are completely coated, then cram them into quart Mason jars. Leave about 3 to 4 inches headspace. You can take your gloves off now. Find a smaller jar or some sort of clean weight -- I used narrow jelly jars -- and fill it with water. Use this smaller jar to weigh down the kimchi in the Mason jar so it is totally submerged. Let these jars sit in a cool, dark place (cool room temperature is perfect) for at least 3 days, and up to 2 weeks.
- To store, remove the smaller jars and redistribute the kimchi into wide-mouth pint jars. Cap and refrigerate for up to 6 months.
Notes
- Refrigerate to slow fermentation; consume within months, opening the jar occasionally to release gas buildup.
- Wear gloves when mixing to protect your skin from the spicy pepper mixture.
- Enjoy kimchi as a condiment with mild meats such as fish or chicken, or alongside rice.
- It can also be minced and used as a flavorful filling inside dumplings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4pints
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 30617mg | 1276% |
| Potassium | 601mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 1722IU | 34% |
| Vitamin C | 34mg | 38% |
| Calcium | 193mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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