Buchu Kimchi (부추김치)
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.