Green onion kim­chi

The Simple Things - - LIVING -

This Korean condi­ment is made by fer­ment­ing sea­sonal veg with fish sauce and spices. De­li­cious eaten as a pickle, it’s also fan­tas­tic in a toasted cheese sand­wich.

Makes 1 large jar

100g spring onions 115ml fish sauce 235ml wa­ter 2 tbsp rice flour 4 tbsp cayenne or Korean chilli pow­der 2 tbsp su­gar 1 tbsp sesame seeds 3 tbsp minced gar­lic 2 tbsp minced gin­ger

1 Into a large bowl place the spring onions and fish sauce, and mix thor­oughly; leave it all to sit for an hour.

2 Put the wa­ter and rice flour into a small saucepan and heat, stir­ring, un­til it starts to boil. Re­move from the heat and leave to cool.

3 When the mix­ture has cooled, add the cayenne or chilli pow­der, su­gar, sesame seeds, gar­lic and gin­ger. Pour this over the spring onions and then use your hands (gloves are ad­vised!) to make sure each onion is coated in the mix­ture.

4 Tie each onion into a knot and place it in a large ster­ilised jar, then tip over the rest of the sauce and seal. The jar should then be kept at room tem­per­a­ture. It will start to fer­ment al­most im­me­di­ately and can be eaten after a cou­ple of days, but the flavour will de­velop over the next few weeks. Will keep in the fridge for up to three months.

Spring onion kim­chi brings salty heat to cheese toasties, cold meats and more

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