Green Onion Kimchi

Pa Kimchi (파김치)

Time

40 min.

Tips

Keeping the white part of the onion will make the kimchi spicy, while cutting most of it will make it mild. If it is still too spicy, let it ferment because it will become mild with time. .

Ingredients 

1 lb. green onions
3 Tbs. Coarse Kosher salt
2 cups of water 
½ cup Komo's Kimchi Paste

Steps

Cut off the white parts of 1 lb. of green onions depending on your spice levels, and then split the green parts in half lengthwise. Wash them well. 

Mix 3 Tbs. Coarse Kosher salt and 2 cups of water. Add the green onions and let it sit at room temperature for 30 minutes. Gently squeeze and toss halfway to ensure even salting. 

Wash the green onions well under cold water and then add ½ cup Komo's Kimchi Paste. 

Green Onion Kimchi is eaten fermented because the green onion is bitter and spicy when fresh.