Scallion Kimchi

Directions

Cut off roots and any bad parts of scallions. Wash them. Put them in a large bowl and pour 1/2c of fish sauce evenly over the top. Gently turn the green scallions to get them covered with the sauce. Set aside for 20 minutes.

Meanwhile, make the sweet rice paste for the kimchi. Combine paste ingredients and mix well.

Cook paste on medium-high until it starts to bubble. Keep stirring it. Turn off heat and let it cool down.

While salting the scallions with fish sauce, occasionally turn them over, so that they will get salted evenly. After the 20 minutes are up, remove the scallions from the bowl and set them aside. The bowl will have some remaining fish sauce.

To make the kimchi paste, mix together the cooled sweet rice paste, 1/2c hot pepper powder, 1T of sugar, 1T sesame seeds, 1T minced garlic, and 1t minced ginger into the bowl with the fish sauce.

Put the scallions into the bowl with the kimchi paste.

Mix everything gently until the green onions get covered with the kimchi paste. I recommend wearing plastic gloves to protect your skin for this process.

Put the scallion kimchi into a glass jar or container. Set it aside for a day or 2 at room temperature. Then put it in the fridge for about 2 weeks, or until it has finished fermenting.