Garlic Chive Kimchi
Instructions
In a pan, add 1 cups of water and 3 Tbsp of sweet rice flour. Mix well to dissolve the flour. You can use normal flour if you dont have sweet rice flour.
Boil it on medium-high until it starts to make bubbles. Cool it down while you are preparing the other ingredients.
Prepare about 10 cups (20 ounces) of garlic chives. Remove any bad parts from both ends, rinse, and drain the water.
Chop the garlic chives into about 2-inch lengths. Slice 1 cups of onion and 3 Tbsp of a red hot pepper into -inch pieces.
In a large mixing bowl, combine 1 cup of the cooled rice mixture, cup of fish sauce, cup red pepper powder, 2 Tbsp of sugar, 1 Tbsp of minced garlic, and 1 Tbsp of sesame seeds. The fish sauce will change the saltiness for this kimchi so, depending on your taste, you can adjust the amount of fish sauce. Mix everything together.
Add the garlic chives, onions, and peppers into the kimchi paste.
Mix them all together gently. Unlike the other kimchi recipes, this one goes directly into the refrigerator because garlic chive kimchi ferments faster.
