GARLIC CHIVE KIMCHI 부추김치 BUCHU KIMCHI
This is one of my favourite kimchis - quick to make, quick to ferment, and absolutely delicious. Garlic chives (also called Chinese chives or Korean chives) have a more delicate, slightly sweet flavour than regular chives, with flat leaves rather than round ones. They're longer, too - sometimes 30-40cm. You'll find them at Asian grocers, and they're well worth seeking out.
If you can't find garlic chives, you can use spring onions cut into batons, or - if you're very lucky - ramps (wild garlic/wild leeks). Ramp kimchi is a spring delicacy and worth making if you can get your hands on them.
This kimchi is best eaten young, within a week or two, while the chives still have some texture and haven't gone too soft.
Note - you could also use our Kimchi Paste to make this - just mix it in with the rice flour paste.
INGREDIENTS
- 500g garlic chives (or spring onions or ramps), cut into 5cm lengths
- 1 tbsp sea salt
For the kimchi marinade:
- 3 cloves garlic, minced
- 2cm piece ginger, minced
- 2-3 tbsp gochugaru (Korean chilli flakes)
- 1 tbsp fish sauce (or soy sauce)
- 1 tsp sugar or rice syrup
- 1 tsp sesame oil
- 1 tsp sesame seeds
Optional:
- 1 tbsp glutinous rice flour paste
METHOD
- Salt the chives: Place cut chives in a bowl, sprinkle with salt, toss gently, and let sit for 15-20 minutes. They'll wilt slightly and release some liquid.
- Make the marinade: Mix all marinade ingredients together in a bowl.
- Rinse and drain: Rinse the chives briefly under cold water and drain well. You can skip this step if you prefer a saltier kimchi.
- Mix: Wearing gloves, add the chives to the marinade and mix thoroughly, making sure every piece is coated.
- Pack and ferment: Pack the kimchi into a jar, pressing down to remove air pockets. Leave at room temperature for 1 day, then refrigerate.
- Serve: This kimchi is ready to eat after a day and is best consumed within 1-2 weeks.
Makes: About 500ml
Time: 30 minutes (plus 1 day fermenting)
Note: If using ramps, treat them gently - they're more delicate than garlic chives and will break down faster during fermentation. GARLIC CHIVE KIMCHI 부추김치
