Although the classic long-fermented cabbage-based kimchee is fairly easy to make, it does take time. This version with scallions is ridiculously simple and ready in a day or two. I learned how to make it from my friend
Trim the scallions and cut into
Mix together the garlic, sugar, ginger, red pepper flakes, sesame oil, sesame seeds, fish sauce, and rice vinegar. Add to the scallions and toss well to coat.
Lay a plate over the bowl and leave in a warm place (at least 70°F) for 24 hours. Or, for a stronger-tasting kimchee, let ripen for up to 72 hours. It will keep for a month, refrigerated.
© 2013 All rights reserved. Published by Workman Publishing.