Pa kimchi || Green Onion Kimchi, 葱辛奇, 蔥辛奇, ねぎキムチ, 파김치 3

Pa kimchi is a popular type of Korean kimchi made primarily with scallions. Known for its crisp texture, refreshing flavor, and numerous health benefits, it’s a staple in Korean cuisine.

Key Ingredients and Flavor Profile:

• Scallions: The primary ingredient, scallions, provide a unique flavor and crunchy texture.
• Seasonings: A blend of Korean red pepper powder, fish sauce (often anchovy or shrimp-based), garlic, ginger, sugar, and salt creates a complex and savory taste.
• Flavor Profile: Pa kimchi is characterized by its clean, refreshing taste, and a slight tanginess that develops during fermentation. As it ages, the flavors deepen and become more complex.

Culinary Uses:

• Side Dish: Pa kimchi is often served as a side dish with rice or other Korean dishes.
• Ingredient: It can be added to soups, stews, and stir-fries to add a burst of flavor and texture.

Health Benefits:

• Rich in Nutrients: Scallions are a good source of vitamins and minerals, while the fermentation process in kimchi enhances the bioavailability of nutrients.
• Probiotics: Kimchi is a natural probiotic, promoting gut health and aiding digestion.
• Anti-inflammatory Properties: Capsaicin, a compound found in red pepper powder, has anti-inflammatory properties.

How to Make Pa Kimchi:

Ingredients:

• 2 bunches of scallions
• 1 cup anchovy fish sauce
• 1 cup Korean red pepper powder
• 60g garlic
• 30g ginger
• 1 tablespoon sugar
• 1 tablespoon sesame seeds
• Salt to taste

Instructions:

1. Prepare Scallions: Clean the scallions thoroughly and remove any wilted parts. Rinse them well and drain.
2. Marinate Scallions: Layer the scallions in a bowl and pour anchovy fish sauce over each layer. Let them marinate.
3. Prepare Seasoning: Finely chop the garlic and ginger. Mix the Korean red pepper powder with water to create a paste.
4. Combine Seasoning: In a large bowl, combine the red pepper paste, chopped garlic, ginger, sugar, sesame seeds, and the remaining anchovy fish sauce from marinating the scallions. Add salt to taste and mix well to create a thick paste.
5. Assemble Kimchi: Add the marinated scallions to the seasoning and mix thoroughly. Gather 5-6 strands of scallions and tie them together. Pack them tightly into a jar or crock and press down firmly. Allow the kimchi to ferment.

Additional Tips:

• Adjust the Spice Level: The spiciness of the kimchi can be adjusted by using different types of Korean red pepper powder. For a milder flavor, choose a less spicy variety.
• Fermentation Time: The fermentation time can vary depending on your preference. For a milder flavor, ferment for a shorter period. For a more tangy and sour flavor, ferment for a longer period.
• Storage: Store the kimchi in a cool, dark place. Once opened, keep it refrigerated.