Yangpa kimchi (onion kimchi)

Method6 steps

1. 1

   Step 1: To avoid tearing, put the onions (3 pounds) in icy cold water for about 30 minutes before peeling. Cut onion in half from the tip to the bulb end, and remove the outer skin. Place the onion half, cut side down, on a cutting board, and cut it lengthwise at a slight angle into 2 or 3 even wedges.

   Cold-water onion rest · 30 minUses 3 pounds onions (small, sweet variety such as Viidalia) · Icy cold water, as needed to cover onions before peeling

   
2. 2

   Step 2: Dissolve either 3 tbsp coarse sea salt OR 2 tbsp fine table salt in 2 cups water and pour over the onion wedges. Let sit for about 1 hour, turning them halfway through.

   Brine onion wedges · 60 minUses Peeled onion wedges · 3 tablespoons coarse sea salt (use 2 T if using fine tablesalt) (See note) · 2 tbsp fine table salt, instead of the coarse sea salt · 2 cups water, for the brine

   
3. 3

   Step 3: Whisk the 1 tbsp sweet rice flour (or the same amount of regular rice flour or all-purpose flour) with 1/2 cup water. Simmer over low heat, stirring occasionally, until it thickens to a thin paste. Cool completely, then mix with the gochugaru (1/3 cup), the base 2 tbsp fish sauce, and either 2 tbsp saeujeot OR 2 additional tbsp fish sauce. Add the sugar (1 tbsp) if using: 1 tbsp is optional with sweet onions, or use 1–2 tbsp with other onions.

   Uses 1 tablespoon sweet rice flour (chapssal garu, 찹쌀가루) (or regular rice flour or all purpose flour) · 1/2 cup water, for the flour paste · 1/3 cup gochugaru, 고추가루 · 2 tablespoons fish sauce · 2 tablespoons saeujeot (Korean salted and fermented shrimp) (or 2 T more fish sauce) · 2 tbsp additional fish sauce, instead of saeujeot · 1 tbsp sugar, optional for sweet onions; use 1–2 tbsp for other onions

   
4. 4

   Step 4: Drain the onions from salt water. Rinse the onion in fresh water once, and drain well.

   Uses Brined onion wedges · Fresh water, as needed to rinse the brined onions

   
5. 5

   Step 5: Combine the drained, rinsed onion wedges with the cooled seasoning mixture and toss until the onions are evenly coated.

   Uses Drained rinsed onions · Cooled seasoning mixture

   
6. 6

   Step 6: Cut the optional scallions (2) and/or garlic chives (2 oz) into short lengths and toss them into the kimchi. Pack into an airtight container. Keep at room temperature for 1 day, then refrigerate. The kimchi can be eaten right away; its flavour develops over 1–2 weeks in the fridge.

   Uses Seasoned onions · 2 scallions (and/or 2 ounces of garlic chives) - optional · 2 oz garlic chives, optional instead of or alongside the scallions