Simbanggol Housewife's Recipe for Chives Kimchi.
Fermentation & PicklingIngredients
- 1.2 kg of chives (prepared for use in *jeon* pancakes).
- 400g of water (for making sweet rice paste).
- 40g of moist glutinous rice flour (use 30g if using dry glutinous rice flour).
- Anchovy fish sauce (or sand lance fish sauce).
- A small amount of minced ginger.
- Honey (or an equivalent amount of sugar).
- Black sesame seeds.
Instructions
Remove the outer leaves of the chives, trim off the ends of the roots, and then wash them thoroughly before patting them dry.
In 400g of water, add glutinous rice flour (40g wet/30g dry) and stir continuously until it comes to a rolling boil. This will create a glutinous rice paste.
The starch paste must be cooled completely before use.
To make the seasoning paste, combine anchovy fish sauce, minced ginger, and honey (or sugar) in a bowl with the cooled glutinous rice water. (The key to balancing the flavor of this seasoning is to add a touch of sweetness because scallion kimchi can be quite spicy.)
Evenly coat the fresh chives with the seasoning mixture.
Finally, sprinkle with toasted sesame seeds and serve.
When packing kimchi in a jar, alternate placing the heads and leaves to ensure even distribution of seasoning.