quick scallion kimchee

Page 101

Cuisine: Asian | Course Type: Salads

(1 review)

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Recipe Review

I am on my second batch of this quick kimchee. I had made a kimchee-like dish with Napa cabbage in the past to accompany my BBQ dishes, but this is a new one for me.

It was really easy to make. I just cut the 4 bundles of scallions into thirds and salted them. Then I combined the seasoning - sesame oil, toasted sasame seeds, rice wine vinegar, fish sauce, garlic, jaggery, ground red peppers and ginger - and mixed them up. I placed the onions and seasoning in a stainless mixing bowl and put a plate on top of it. I put the bowl of kimchee under a table where it will sit for a day or two while it ferments. This product tastes so much better than commercial kimchees. I think the secret is the fresh ingredients and the use of the right chili peppers that I purchased from a Korean grocery store. A big packet of ground chili peppers ready to use was only a few bucks.

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