Spring onion Kimchi (Pa-kimchi) 🌶️

Spring onion Kimchi (Pa-kimchi) Ingredients 4 bunches spring onions (approximately 30 onions) 200ml fish sauce 600ml water 40g glutinous rice flour 4 cloves garlic 1 thumb-size piece fresh ginger 25g caster sugar 150g Gochugaru Method Step 1: Prep the onions Wash and trim the ends of the spring onions. Place in a large mixing bowl. Pour over the fish sauce and start to massage through the onions. Mix every 10 minutes like this for 1 hour. Step 2: Make the chilli paste Heat the water in a large saucepan over medium heat to just a simmer. Whisk in the rice flour until smooth, then turn off the heat set aside for 15 minutes to cool. Finely grate the garlic and ginger. Whisk into the rice mixture, along with the sugar and Gochugaru. Step 3: Mix and store Mix the chilli paste with the spring onions until well combined. Pack this tightly into containers or jars and seal. Now, at this point, you can leave the kimchi out at room temperature to ferment for one week, making sure you burp the jars every day to let the gases out, then refrigerate. Or you can just refrigerate it as it is if you prefer to keep it fresh. #recipe #cooking #chilli #korea