Easy Scallion Kimchee
barely adapted from David Tanis’ One Good Dish
yield: approximately 3 cups, or 24 ounces kimchee
4 bunches scallions: in American supermarket parlance, a bunch of scallions equals about 4 ounces, gathered into a rubber band.
2 teaspoons fine salt
4 garlic cloves, peeled and thinly sliced
1 tablespoon brown sugar
1 tablespoon grated or very finely minced fresh ginger. I don’t bother to peel it.
1/4 cup Korean or regular red pepper flakes (see note)
1 tablespoon sesame oil
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
Trim the scallions and peel the outermost layer if necessary. Cut into 2-3 inch lengths. Place in glass or ceramic bowl and add the salt. Allow to stand for 10 minutes.
Mix the remaining ingredients in a small bowl. Add to scallions. Stir well to coat. Cover scallions with plate and leave at room temperature for at least 24 hours. If you want a stronger ferment, leave up to 72 hours.
After the 24-72 hours have elapsed, transfer kimchee to a lidded glass or ceramic refrigerator-safe container–I often use a canning jar–and refrigerate for up to one month.
Notes: I’ve used both Korean and regular supermarket red pepper flakes interchangeably.
I’ve used inexpensive fish sauce and rice wine vinegars, and I’ve used very fancy organic fish sauces and rice wine vinegars. Again, I’ve had fine results with each; the choice is yours.
Serve alongside rice meals, stirred into soups, with ramen or udon noodles, or, as David Tanis does, added to a ham sandwhich.