Scallion Kimchi



Rolls of young scallion are pickled with boiled anchovy juice without salting beforehand. Naturally, it chews nice and tastes good. Add slightly more salt to the batch than you do with other types of kimchi. This way it won't turn sour too soon. Adding leaf mustard will make an even more tasty kimchi.



Materials(makes for four) and Precooking

2 bindings young scallion
1 cup anchovy juice
1 cup ground red chili
2 bulbs garlic
1 chunk ginger
1 spoon sugar
2 spoons sesame seeds
a small amount of salt
young scallion choose from the traditional breed which are not too long. Wash clean and drain.
anchovy juice boil together with the same amount of water. Remove the solid parts with a fine strainer when boiled.
ground red chili soak in warm water.
garlic and ginger clean and wash. Mince.
  1. Some of the materials and most of the wares actually needed are not included in the materials list, assuming they are readily available in any home.
  2. Metric values are approximated into pounds and inches, as they are not absolutes.

Cooking
  1. Lay a layer of the sheaths of young scallion in a spacious container and sprinkle the boiled anchovy juice. Lay another layer on it and sprinkle the fish juice. Repeat until all the sheaths are used up. Let sit for 1 hour.
  2. Seasoning; Mix the soaked ground red chili, minced garlic, ginger, sugar, salt and sesame seeds together.
  3. Apply the seasoning to the young scallion and knead well. Grab 2 or 3 sheaths of the scallion and fold together a few times to bind with one of its own leaflet. Pile the rolls neatly in a pot and let ferment.
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