Onion Kimchi
….I am thankful that my second daughter, who is traveling, keeps in touch with the family by sending photos every day. My daughter ANNE, who is currently staying in Korea, ate dakgalbi with STEVE and sent a picture saying that the onion kimchi among the side dishes was incredibly delicious. My second daughter is giving me a little idea! Well-fermented onion kimchi seems to be an explosion of umami. Although the spring season, when fresh onions come out, has passed, they are still less spicy these days, so it might be a delicacy. I should try making it for my husband, who particularly likes onions. Everyone knows that onions are nutritious and help with blood pressure management, so I always recommend eating them frequently. I compared the flavor change by adding a few small red onions, which have a sweeter taste rather than a spicy one. Instead of using a strong seasoning, I used chives, green onions and radish, filled the onions with a light seasoning, and let them ferment in a container for a few days. When I opened the container, the delicious smell of kimchi stimulated my appetite. As expected, I preferred the red onions. My husband, who likes to eat raw onions dipped in black bean paste, said he liked the onion kimchi even if it wasn’t fully fermented.
Servings: 30
Time: 1 hour and 30 minutes
Ingredients:
- 2 kg onions( 200g x 10), peeled(Do not cut off the roots and keep the leaves attached so they do not fall off.)
- 2 L +1 L water
- 1/3 cup +1.5 tbsp sea salt
- 10 g kelp
- 50 g dried pollack
- 100 g red pepper powder
- 1 tsp ginger
- 120 ml fish sauce
- 3 tbsp plum extract syrup
- 250 g radish, thinly julienned
- 100 g chives, cut into 1–2 cm pieces
- 70 g green onions, cut into 1–2 cm pieces
Cooking Instructions:
- Heat a pot over medium-high heat and add 1 L of water to bring it to a boil.
2. Turn off the heat and add the kelp to the pot, covering it with a lid for 1 hour.
3. Meanwhile, Leave about 1 cm at the root end of the onion and make deep cuts to divide it into 6 sections.
4. Soak the onion in 2 liters of water with sea salt for 30 minutes.
5. After one hour, remove the kelp from the pot.
6. Heat the pot over medium heat and add the dried pollack. Simmer for 5 minutes.
7. After 5 minutes, remove the dried pollack from the pot and allow the broth to cool.
8. After 30 minutes, drain the salt water from the onions using a strainer.
9. After cooling the broth, pour 300 ml of it into a large bowl.
10. Add red pepper powder to the broth and let it soak for a while.
11. After a while, add the ginger, sea salt, fish sauce, and plum extract to the bowl.
12. Add the radish, chives, and green onion to the bowl and mix them gently. Let it sit for about 10 minutes to allow the seasoning to meld together.
13. Carefully insert the mixed kimchi seasoning between the layers of onion.
14. Place it in a container and store it at room temperature for 2 days, then let it ferment in the refrigerator for 3 more days before eating.
15. Serve it with a bowl of rice.
You can also view this recipe on Instagram.
