This garlic chive kimchi is one of my favorite types of kimchi. This recipe doesn’t require any soaking in salt water, which makes it easier and quicker to make. Garlic chives have their own unique flavor and they are healthy. The down side is, you might smell like garlic after eating, but it is very delicious and worth it.
Yield: 1½ Quarts
Short Korean Lesson: *^^*
- NaemSae (냄새) = Smell
- MahNeul (마늘) = Garlic
- 10 Cups Garlic Chives (20 oz)
- 1⅓ Cup Onion
- 3 Tbsp Red Hot Pepper
- ½ Cup Fish Sauce
- ⅔ Cup Red Pepper Powder
- 2 Tbsp Sugar
- 1½ Tbsp Minced Garlic
- 1½ Tbsp Sesame Seeds
Rice Mixture Ingredients
- 3 Tbsp Sweet Rice Flour
- 1½ Cup Water
In a pan, add 1½ cups of water and 3 Tbsp of sweet rice flour. Mix well to dissolve the flour. You can use normal flour if you don’t have sweet rice flour.
Boil it on medium-high until it starts to make bubbles. Cool it down while you are preparing the other ingredients.
Prepare about 10 cups (20 ounces) of garlic chives. Remove any bad parts from both ends, rinse, and drain the water.
Chop the garlic chives into about 2-inch lengths. Slice 1⅓ cups of onion and 3 Tbsp of a red hot pepper into ¼-inch pieces.
In a large mixing bowl, combine 1 cup of the cooled rice mixture, ½ cup of fish sauce, ⅔ cup red pepper powder, 2 Tbsp of sugar, 1½ Tbsp of minced garlic, and 1½ Tbsp of sesame seeds. The fish sauce will change the saltiness for this kimchi so, depending on your taste, you can adjust the amount of fish sauce. Mix everything together.
Add the garlic chives, onions, and peppers into the kimchi paste.
Mix them all together gently. Unlike the other kimchi recipes, this one goes directly into the refrigerator because garlic chive kimchi ferments faster.
It looks delicious. You can eat it fresh or fermented. I kept eating this kimchi again and again, so it is already half gone. It is absolutely one of my favorite types of kimchi. Please try it someday. Thank you.