Spring Onion Kimchi
|March 25, 2012||Posted by Ashley Marie under Apps & Small Bites, Canning, International Food|
Kimchi = Asian spices + fermented veggies (cabbage, traditionally). But you can really make Korean kimchi out of just about anything. Radishes, cucumbers, you name it. (I’ve even heard of doing an apple kimchi to serve with pork!)
And then, just when I thought I couldn’t get enough of the stuff, I heard of ramp kimchi.
Ramps are wild onions that have a flavor combination of both onions and garlic. They’re a spring delicacy and they really are delicious. Buuuuut, my local farmer’s market didn’t have them yet. They did have beautiful green onions. So when life gives you green onions, you make kimchi.
This recipe was originally adapted from the canning cookbook Tart and Sweet. It’s über easy, and the outcome is potent, spicy, oniony, make-your-breath-not-smell-so-good, goodness. You can eat it just like traditional kimchi, over a yummy bed of rice (brown makes this dish really healthy) and some meat on the side. Or put it on a sandwich. Or a hot dog instead of the ‘kraut. Or a steamed bun. Well, you decide.
Adapted from Tigress in a Pickle
1 pound green onions, cleaned & thick stems removed
1 tablespoon kosher salt
1 teaspoon sugar
2 tablespoons korean chile pepper (or 1/2 cayenne & 1/2 sweet paprika)
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1 half gallon mason jar
1. Stack the green onions on top of one another to slice in 1 inch sections. Place in a large bowl, and add all of the ingredients except the soy sauce and oil. Toss to combine.
2. Stir the soy sauce and sesame oil together and add to the greens.
3. Place in the two quart mason jar. Let sit at room temperature overnight.
4. Place the jar in the fridge. Every day or two give it a shake or a mix with a spoon. As it goes through the fermenting process, you’ll want to get the top greens down to the bottom. After 5 days or so, you can transfer to a 1 quart jar.
The kimchi will be ready in about one week. You will know when the raw grassy smell dissipates and in its place comes the most mouth watering aroma. Spring onion kimchi will last in the fridge for months.