Pa Kimchi Recipe
Make Pa Kimchi Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Scallion Kimchi Base
Kimchi Paste (Yangnyeom)
Optional Add-ins
Method
Scallion Kimchi Base
- 1
Trim and prepare scallions
Trim root ends and any wilted dark green tips from the scallions. Cut each scallion into 3–4 inch (7–10 cm) lengths, keeping stems mostly intact so pieces hold their shape. Rinse under cold water to remove grit and pat dry.
- 2
Salt soak
Place the cut scallions in a large bowl. Dissolve 2 tablespoons kosher salt in 2 cups of water to make a brine; pour the brine over the scallions and gently toss so all stalks are wetted. Let sit 20–30 minutes, tossing once halfway through. This softens the scallions and helps them retain crunch while fermenting.
- 3
Rinse and drain
After soaking, drain the scallions in a colander and rinse quickly under cold running water to remove excess salt. Gently squeeze out excess water and transfer scallions to a clean mixing bowl or tray to prepare for seasoning.
Kimchi Paste (Yangnyeom)
- 4
Make the paste
In a small bowl combine 3 tablespoons gochugaru, 2 tablespoons fish sauce, 1 teaspoon saeujeot (or an extra 1 teaspoon fish sauce), 4 cloves minced garlic, 1 teaspoon minced ginger, 1 teaspoon sugar, and 2 tablespoons water. Stir until a thick but spreadable paste forms. Adjust water 1 teaspoon at a time if you need a looser consistency.
- 5
Taste and adjust
Taste a tiny amount of the paste (careful — it's spicy). Adjust seasoning: add a little more fish sauce or saeujeot for saltiness/umami, more sugar if too sharp, or a pinch more gochugaru for heat. Remember flavors will mellow slightly during fermentation.
- 6
Combine paste with scallions
Gently fold the kimchi paste into the drained scallions, using your hands (wear disposable gloves) or a spatula to coat each stalk evenly. If using the optional carrot and daikon, add the thinly sliced vegetables at this step and mix until distributed. Make sure all ingredients have a light, even coating of paste.
Jar and Ferment
- 7
Pack into a jar
Pack the seasoned scallions tightly into a clean 1–1.5 quart (1–1.5 L) jar or fermentation crock, pressing down so no large air pockets remain and the vegetables are submerged in their juices/paste. Leave about 1 inch (2.5 cm) headspace.
- 8
Optional weight
If the scallions don’t release enough liquid to be mostly covered, pour a little brine (1 tsp salt dissolved in 1 cup water) over them to ensure coverage. Place a fermentation weight or a small clean jar lid on top to keep the scallions submerged.
- 9
Fermentation
Cover the jar with an airlock lid or a loose-fitting lid (or cloth secured with a rubber band) to allow gases to escape. Leave at cool room temperature (18–22°C / 64–72°F) for 1–3 days to start fermenting. Check daily: press down to keep submerged and taste after 24 hours. When it reaches the desired tang (usually 2–3 days), transfer to the refrigerator to slow fermentation.
Serve and Store
- 10
Finish and garnish
Before serving, optionally sprinkle 1 teaspoon toasted sesame seeds over the kimchi for aroma and texture. Cut kimchi into shorter lengths if desired for easier serving.
- 11
Storage
Seal and store the kimchi in the refrigerator. Flavor will continue to develop slowly; best within 2–4 weeks for balanced tang and texture, though it remains edible longer. Keep refrigerated and use clean utensils to avoid contamination.