Comments on: Pa Kimchi (Green Onion Kimchi)

By: Anna

Anna — Mon, 22 May 2023 15:23:03 +0000

In reply to Hyosun.

I made this the other day and it is delicious! I tried it fresh which I really liked but now I am letting the rest ferment. It was so easy! Thanks for this recipe.

By: Hyosun

Hyosun — Tue, 03 Jan 2023 04:59:20 +0000

In reply to Sue Christian.

Hello,
1. Yes leave some room at the top as the kimchi will expand in volume as it ferments.
2. Yes close the jar tightly.
3. No it won’t. Keep it in the fridge after a day or two.
4. Bubbling means kimchi is fermenting.
Hope these help, but let me know if you have any other questions.

By: Sue Christian

Sue Christian — Mon, 02 Jan 2023 08:02:56 +0000

Hello,
A few questions:
1: do I leave a 1inch space at the top of the jar?
2: do I seal the glass jars tight?
3: could they explode?
4: is it meant to bubble?

By: Sue Christian

Sue Christian — Fri, 30 Dec 2022 22:20:23 +0000

In reply to Esther. With scrambled eggs - it’s Devine

By: Haruka

Haruka — Fri, 14 Oct 2022 15:56:35 +0000

In reply to Hyosun.

Thank you so much, I’ve been wondering about this

By: Jeanne K

Jeanne K — Sat, 07 Aug 2021 19:58:47 +0000

I’ve made this twice now, first time using “string” scallions and the other time regular scallions…SO delicious!! Regular scallions were easier because the cleaning wasn’t as involved (string scallions had a lot of soil stuck to the roots!) but I think the string scallions tasted better. Which do you prefer? Thank you for the recipe!

By: Hyosun

Hyosun — Fri, 06 Aug 2021 14:13:46 +0000

In reply to Vanessa. Great to hear you love the recipe! Yes it can last long. Thanks!

By: Vanessa

Vanessa — Tue, 03 Aug 2021 18:19:54 +0000

Hi! I love the recipe so much!! How long can the green onion kimchi last in the fridge? Is it like napa kimchi where it can ferment for longer? Thank you so much!

By: natasha

natasha — Tue, 02 Mar 2021 07:32:44 +0000

Hi Hyosun. I wasn’t expecting a lot from this recipe. The seasoning seemed insufficient for 1lb of spring onion but I stuck with it nonetheless. 24 hours later I was rewarded with the most delicious pa kimchi. I love it so much. I can imagine eating it everyday with everything. Thank you so much for your generous sharing. Writing from Australia.

By: natasha

natasha — Mon, 01 Mar 2021 21:34:33 +0000

Hi Hyosun. I really wasn’t expecting much from this recipe. The seasoning seem insufficient for 1 pound of spring onion but I stuck with it nonetheless. After 24 hours I was rewarded with the most delicious pa kimchi. I ate it with white rice and some boiled broccoli. I just love it. I will make it more often. Thank you for sharing this amazing kimchi recipe. Love and kisses from Melbourne, Australia.