Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds green onions
  • 1 cup kosher salt
  • 6 cups water, (divided)
  • 2 tablespoons rice flour
  • 1/2 cup fish sauce
  • 1/4 to 1/2 cup cayenne or Korean chile powder
  • 2 tablespoons sugar
  • 1 tablespoon sesame seeds
  • 3 tablespoons minced garlic
  • 2 tablespoons minced ginger

Instruction

  • Make sure all the green onions are clean. If the tops have not been trimmed, cut off about 1 to 2 inches of the top green part, which is very stringy. Dissolve the kosher salt into 5 cups of water. Soak the green onions in the water for 1 hour.
  • Meanwhile, bring the other cup of water to a boil and whisk in the rice flour. Turn off the heat and keep stirring until the flour is totally incorporated into the water. Let this cool while the onions soak.
  • When the rice flour mixture is cool, mix in the remaining ingredients and put everything in a very large bowl or a rimmed baking sheet.
  • Take each onion and, if you want, wrap the green end around the white part to make each onion more compact; most Korean recipes do this. Alternatively, you can chop them coarsely.
  • Put on some latex or rubber gloves if you have them, because you're gonna get messy. Mix the onions with the spice mixture so they are completely coated, then cram them into quart Mason jars. Leave about 3 to 4 inches headspace. You can take your gloves off now. Find a smaller jar or some sort of clean weight -- I used narrow jelly jars -- and fill it with water. Use this smaller jar to weigh down the kimchi in the Mason jar so it is totally submerged. Let these jars sit in a cool, dark place (cool room temperature is perfect) for at least 3 days, and up to 2 weeks.
  • To store, remove the smaller jars and redistribute the kimchi into wide-mouth pint jars. Cap and refrigerate for up to 6 months.