Pa Kimchi (Tavaszi Hagyma Kimchi)
A Pa kimchi, más néven tavaszi hagyma kimchi, egy hagyományos koreai étel, amely a tavaszi hagyma fűszeres és enyhén savanyú változata. Az étel könnyed és friss, miközben gazdag probiotikumokban és tele van élénk ízekkel. A pa kimchi friss tavaszi hagymából, fokhagymából, gyömbérből és koreai piros borspasztából készül, és rövid idő alatt elérhető a kívánt savanykás íz. Az étel nagyszerű köret a koreai ételekhez, de egyedülálló finomságként is fogyasztható.
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Elkészítési Lépések
1
Trim the spring onions and cut them into 5-6 cm long pieces. Sprinkle them with coarse sea salt and let them sit for 1-2 hours to release water.
Ensure the onions are evenly salted for consistent fermentation.
2
Rinse the spring onions thoroughly under cold water to remove excess salt. Drain well.
Make sure to drain the onions well to prevent them from being too salty.
3
Grate the garlic and ginger, and mix them with Korean red pepper flakes (gochugaru), fish sauce, and sugar to form a paste.
You can adjust the amount of gochugaru based on your spice preference.
4
In a clean container, mix the spring onions with the garlic-ginger paste. Massage the paste into the onions to coat them evenly.
Wear gloves to avoid staining your hands or irritation from the chili.
5
Add water to the mixture and stir well to ensure everything is combined.
You can adjust the amount of water to make the kimchi more soupy or thicker.
6
Pack the mixture tightly into a clean jar, pressing it down to remove air bubbles. Leave some space at the top for expansion during fermentation.
Make sure the kimchi is fully submerged in the liquid to prevent spoilage.
7
Cover the jar loosely and let the kimchi ferment at room temperature for 2-3 days.
The kimchi will continue to ferment in the fridge, but at a slower pace.
8
Once fermented, store the pa kimchi in the refrigerator to slow down the fermentation process.
Pa kimchi is best enjoyed chilled and can be served with various Korean dishes.
