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Green Onion Kimchi

A refreshing and tangy kimchi made with crispy green onions, perfect as a side dish or condiment, enhancing various meals with its bold flavor.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 8 servings
Course: Condiment, Side Dish
Cuisine: Korean
Calories: 30
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 bunch green onions (about 8-10 stalks) Trimmed and cut into 2-inch sections
  • 3 tablespoons Korean red pepper flakes (gochugaru) Adjust to taste
  • 1 tablespoon salt For seasoning
  • 1 tablespoon sugar
  • 4 cloves garlic, minced
  • 1 inch ginger, minced
  • 2 tablespoons fish sauce (ensure halal) Can substitute with vegan alternatives

Method
 

Preparation
  1. Rinse the green onions thoroughly to remove any dirt.
  2. Trim the roots of the green onions and cut them into sections about 2 inches long. Rinse thoroughly in cold water and drain.
Spice Mixture
  1. In a bowl, mix the Korean red pepper flakes, salt, sugar, minced garlic, minced ginger, and fish sauce until it forms a thick paste.
Combine
  1. Add the chopped green onions to the spice mixture. Use your hands to blend everything well, ensuring that the green onions are fully coated.
Marinate
  1. Transfer the kimchi to a clean, airtight container, pressing it down firmly to eliminate air pockets. Allow it to marinate for at least 2 hours at room temperature.
  2. Refrigerate it for up to one week.
Serve
  1. Enjoy your Green Onion Kimchi as a side dish or use it to garnish your favorite meals.

Notes

For a vegetarian option, replace fish sauce with a vegan alternative like soy sauce or miso paste. For more intense flavors, let the kimchi ferment longer, up to a few days in the refrigerator. Ensure the container is clean to avoid unwanted bacteria.