“Shannon, don’t let anyone pick my scallions! I’ll be back next week for them!” Three weeks before moving out of the Lil’ House the frost lifted, Durham was showered with plenty of rain, and bam (!) the garden that I thought was otherwise dead, started thriving. “Crap, I’m moving, should I harvest them early? Or just let them go for the next renter?” Luckily I had a two week buffer before the next tenants moved in with plenty of time to harvest my goods. Inspired by the white kimchi that I reviewed last week from Durham’s Kokyu Na’Mean, I felt it only appropriate to try my hand, yet again, at food fermentation. I say that because seemingly I can’t ferment food goods worth shit. Liquid ferments? No problem? Kimchi, sauerkraut, slaw.. nothing.
After running back and forth to my local asian market at least 3 times… apparently rice flour and SWEET rice flour are not the same thing, I managed to acquire all the ingredients needed for Holly’s (from Beyond Kimchee) “fool proof” green onion kimchi recipe. A very different method than the other ferments I have attempted, this one did not use the traditional weigh down trick, or did it call for much salt, rather anchovy sauce and gochugaru (Korean chili powder). A bit more involved, it took me four times and the help of the Mr. to get the onion bundling technique down.
After letting my scallion bundles ferment on the counter for 3 days I moved them into the fridge until an expert could taste test them. My friend Johnathan (a pickler and Asian food aficionado) deemed them proper flavor and texture worthy, but thought that without more salt and liquid they would start to mold in the fridge. Not really sure how to modify the recipe, I took the risk and have let them ferment in the fridge for an additional two weeks. I’m happy to report that at 3 weeks out they are still fermenting away, no mold, and IMO the texture and kick has only gotten better with time. Enjoy with a side of rice, or cut kimchi up into 1 inch chunks for your own Namul Korean side dishes.
- 1-1/2 fresh green onions, trimmed
- 8 tablespoon anchovy sauce
- 2 tablespoon sweet rice flour
- 1-1/3 cup water
- 12 tablespoon Korean chili flakes
- 2 teaspoon sugar
- 4 cloves garlic, finely minced
- 2 teaspoon freshly grated ginger
- Place green onions on a baking sheet, sprinkle 2 tablespoon of anchovy sauce over white part of green onions. Toss to coat and set a side.
- In a small sauce pan, mix sweet rice flour with water. Cook the mixture until it thickens whisking constantly over medium heat. Set aside to cool down a little.
- In a small mixing bowl, mix chili flakes, sugar, the remaining anchovy sauce, garlic, ginger, and corn syrup if using.
- Spread the chili paste onto green onion all over. Take 3-4 green onions and fold, wrap around with green parts to secure into bundles. Put the bundles into an airtight container and let it ferment in a room temperature for 1- 2 days, then store in the refrigerator for 3-4 days before you eat.
- You an serve the kimchi as a whole piece or cut into 2 -inch slices.
Original recipe from Beyond Kimchee .