Scallion Kimchi- A Korean Classic

Nowadays it seems like everyone is trying their hand at fermentation, but have you every tried fermenting scallion kimchi?

This is a classic Korean side dish that adds a tangy umami flavor and a boost of probiotics to any meal.

The heritage of scallion kimchi

Scallion kimchi, also known as “pa kimchi,” is a fun variation of your classic kimchi with Napa cabbage. The dish is a Korean staple. And rightfully so. The Korean culture is well-known for their mastery of the art of fermentation.

This is a lovely combination of the mild flavor of scallions paired with the zesty seasonings of any classic kimchi.

Nutritional benefits of fermentation

Fermentation is not just for food preservation. It also enhances nutritional value.

There are several health benefits that come when consuming fermented foods. I encourage you to add some to your diet.

And it’s not just isolated to veggies. You can also enjoy fermented dairy from yogurt, kefir, clabber, or enjoy a nice slice of sourdough bread.

But why exactly are fermented foods good for you:

• Probiotics: probiotics are microorganisms that are beneficial for humans and animals. For example, they help maintain a healthy gut biome. Anyway, fermentation occurs when beneficial bacteria and yeasts break down the starches and sugars in food into alcohol or acid. These beneficial bacteria are a type of probiotic.
• Improves digestion: one of the benefits of probiotics is improved digestion. Eating more fermented foods may help reduce bloating.
• Antioxidants: fermented foods contain high levels of antioxidants, which have the potential to reduce the risks of chronic illness.
• Nutrient absorption: the beneficial microorganisms present in the fermentation process break down nutrients so that they are more bioavailable in the body.

Ingredients

4 small bunches scallions- about 1 pound
4 Tb fish sauce
4 Tb red pepper flakes
5 cloves garlic, minced
2 Tb grated ginger
2 tsp sugar

Instructions

Prepare the scallions

Remove roots from scallions and pull off any brown leaves.

Prepare the sauce

Whisk together fish sauce, red pepper flakes, garlic, ginger, and sugar.

Mix

Combine all ingredients in a large bowl. Use hands to mix well.

Wrap it up

Take 2-3 scallions and tie them in a knot. Continue with all the scallions.

Ferment

Place finished scallions in a glass jar, loosely covered with a lid. Leave on the counter for 24 hours. You may enjoy immediately or leave in the fridge for 3 weeks to allow time to fully ferment.

Variations of scallion kimchi

This recipe is a more classic scallion kimchi. Some recipes I found while I was seeking inspiration included dried squid. I did not use that, but it would make it more authentic.

A not quite as traditional variation would omit the fish sauce if the flavor is too strong for you.

Finally, feel free to enjoy the kimchi right away. You won’t get all the benefits of fermentation, but you also do not have to wait 24 hours up to a few weeks before enjoying.

Conclusion

If you’re looking for a cultural adventure, this scallion kimchi is a great option to try out in your kitchen. Enjoy this tangy, probiotic dish and reap the health benefits that come along with it.

Try experimenting with how long you allow the kimchi to ferment. You may prefer it more or less fermented.

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