This variety of kimchee uses medium-sized pearl (pickling) onions.
6 lb (3 kg) whole pearl onions, peeled
5 oz (140 g) coarse sea salt
1 radish, thinly sliced and julienned
1 quantity rice porridge
4oz (115 g) fish sauce
3 oz (85 g) chopped garlic
1 oz (30 g) chopped ginger
1 oz (30 g) red hot chili flakes
2 oz (60 g) red chili powder
1 oz (30g) sugar
4 oz (115 g) scallions,
cut into 1-1/2 inch (4cm) strips
3 oz (85 g) carrots, thinly sliced and julienned
1. Toss the onions with 2 oz (60 g) salt. Set aside for 30 minutes.
2. To make the seasoning, combine the rice porridge, fish sauce, garlic, ginger, chili flakes and powder, 3 oz (85 g) salt and sugar; and mix well into a red paste. Toss together the paste, onions, scallions, and carrot. At this stage, adjust the salt, sugar, and chili to taste. If a more vivid flavor is wanted, add more seasoning. Put everything into a container and cover. Serve straight away as a fresh spiced salad. Refrigerate the balance to allow the kimchee to ferment slowly.
Many of the recipes use rice porridge; when making rice porridge, use this recipe for 1 quantity (1/2 cup or 125 ml): dissolve 1 tablespoon rice flour in 3/4 cup water; bring to a boil and cool.
This page created March 2000
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