Korean•healthy

Yangpa kimchi (onion kimchi)

A simple kimchi made with sweet onions

Ingredients

Quantities are shown as originally provided.

3 pounds onions (small, sweet variety such as Viidalia)
3 tablespoons coarse sea salt (use 2T if using fine tablesalt) (See note)
2 scallions (and/or 2 ounces of garlic chives) - optional
1/3 cup gochugaru, 고추가루
2 tablespoons fish sauce
2 tablespoons saeujeot (Korean salted and fermented shrimp) (or 2T more fish sauce)
1 tablespoon sweet rice flour (chapssal garu, 찹쌀가루) (or regular rice flour or all purpose flour)
1 tablespoon sugar - optional but use 1-2 T if not using sweet onions

1
To avoid tearing, put the onions in icy cold water for about 30 minutes before peeling. Cut onion in half from the tip to the bulb end, and remove the outer skin. Place the onion half, cut side down, on a cutting board, and cut it lengthwise at a slight angle into 2 or 3 even wedges.
2
Dissolve the salt in 2 cups of water and pour over the onions. Let sit for about an hour, flipping them over half way through.
3
Whisk together the glutinous powder and 1/2 cup of water. Simmer over low heat, stirring occasionally, until it thickens to a thin paste. Let it cool. Then, mix all the seasoning ingredients in a large bowl.
4
Drain the onions from salt water. Rinse the onion in fresh water once, and drain well.
5
Add the onions, and toss everything well until the onion slices are evenly coated with the seasonings.
6
Throw in the optional scallion and/or garlic chives. Store the kimchi in an airtight container. Keep it at room temperature for a day, and then refrigerate. Onion kimchi can be eaten right away, but the flavor develops as it ferments over a week or two in the fridge.