Chive Kimchi

Chive Kimchi

Buchu Kimchi (부추김치)


35 min.


1 lb. Chives 
¼ cup Coarse Kosher salt
1 cup of water
½ cup Komo’s Kimchi Paste



Wash the 1 lb. of chives thoroughly and shake them dry. Cut them into 2.5-inch pieces.

Combine the chives with ¼ cup Coarse Kosher salt and 1 cup of water then mix well. Let it sit for 30 minutes, and mix halfway to ensure even salting.

Wash roughly ½ of the salted chives and gently squeeze out any water. Then combine with the other salted half. Add ½ cup Komo’s Kimchi Paste and coat the chives evenly with sauce.  

Eat it fresh or leave it out for fermentation. 


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