Stephanie Thurow

Spring Onion Kimchi

Preparation info
  • Yield:

    1 quart

    • Difficulty

      Easy

Appears in
Can It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole Year
Can It & Ferment It

By Stephanie Thurow

Published 2017

  • About

Kimchi is by far one of my favorite things in the world to eat and has been since I was just a toddler. These fermented spring onions can be eaten as a snack, added to any meal as a side dish, or eaten over a bowl of rice.

Ingredients

  • 4 bunches (about 35 stalks) spring or green onions
  • 2 tbsp. kosher salt
  • 4

Method

Wash spring onions, cut away the roots, peel the outer thin layer, and remove any old or damaged-looking green portions around the onions. When onions are clean and prepped, rinse again with cold water.

Place onions in a glass dish such as a Pyrex brand 9 x 13-inch baking dish. Sprinkle salt over onions. Use hands to mix salt evenly around onions and let sit for 2 hours. Mix onions afte