I can never resist Pa Kimchi’s bold mix of tangy, savory, garlicky flavor and crisp green onion bite. One jar brings a punchy Korean side dish that makes even the simplest meal feel special.

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I’m obsessed with Green Onion Kimchi because it hits sharp, funky, spicy, and tangy all at once without trying to act like cabbage kimchi. The green onions stay snappy and bold, with that bite I crave next to rice, noodles, grilled meat, or honestly straight from the container.

I love how gochugaru clings to every strand, bringing heat that builds instead of shouting. And the flavor gets louder each day.

A little wild. A little salty.

Completely addictive. But what really gets me is that fresh onion punch, the kind that wakes up my whole plate and makes everything taste more alive.

Ingredients

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Green onions stay snappy and sharp, basically the whole reason pa kimchi feels fresh.
Brine keeps the scallions bendy, seasoned, and less aggressively oniony.
Gochugaru brings smoky heat and that gorgeous red kimchi glow.
Fish sauce adds salty depth, so it tastes bold instead of flat.
Salted shrimp gives funky umami, if you’re into that classic kimchi punch.
Garlic makes it loud, spicy, and honestly pretty addictive.
Fresh ginger keeps things bright and cuts through the richness.
Sugar softens the edges, so the spice doesn’t bully everything.
Sweet rice porridge helps the seasoning cling like a spicy little jacket.
Plus, sesame oil adds nutty comfort when you want a softer finish.
Toasted sesame seeds bring tiny crunch and make it look homemade-good.

Ingredient Quantities

1 pound green onions (scallions), trimmed and washed

4 cups water

1/4 cup coarse sea salt (for brining)

3 tablespoons gochugaru (Korean red pepper flakes)

2 tablespoons fish sauce

1 tablespoon salted shrimp (saeujeot), finely chopped (optional)

6 garlic cloves, minced

1 tablespoon fresh ginger, minced

1 teaspoon sugar

1 tablespoon sweet rice flour (glutinous rice flour)

1/2 cup water (for making sweet rice porridge)

1 tablespoon sesame oil (optional)

1 teaspoon toasted sesame seeds (optional)

How to Make this

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1. Trim root ends and any wilted tops from 1 pound green onions, wash thoroughly, and set aside.

2. Dissolve 1/4 cup coarse sea salt in 4 cups water to make a brine; submerge the green onions and let sit 1 to 2 hours, turning once, until slightly softened.

3. Meanwhile, make sweet rice porridge: whisk 1 tablespoon sweet rice flour into 1/2 cup water until smooth, then cook over low heat, stirring, until thick and translucent; remove from heat and cool to room temperature.

4. In a bowl combine the cooled porridge with 3 tablespoons gochugaru, 2 tablespoons fish sauce, 1 tablespoon finely chopped salted shrimp if using, 6 minced garlic cloves, 1 tablespoon minced fresh ginger, and 1 teaspoon sugar; mix into a cohesive paste. Stir in 1 tablespoon sesame oil and 1 teaspoon toasted sesame seeds if desired.

5. Drain the green onions, rinse briefly to remove excess salt if they taste too salty, and pat dry with paper towels; leave a little residual moisture so the paste adheres.

6. Lay green onions on a work surface and evenly spread the spice paste along each stalk, using your hands or a spoon to coat between layers and around the white and green parts.

7. Gently roll or fold the coated green onions and pack them into a clean glass jar or airtight container, pressing down to remove air pockets; leave about 1 inch headspace.

8. Wipe the rim, seal the jar, and let it sit at room temperature for 1 to 2 days to start fermenting, checking daily and releasing gas if the lid bulges.

9. After initial fermentation, transfer the kimchi to the refrigerator; flavors will develop further. It is ready to eat after 2 to 3 days chilled but will continue to mature over weeks.

10. Serve as a side dish with rice or Korean meals, and consume within several weeks for best flavor and texture.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Large bowl for brining
4. Colander or large strainer
5. Small saucepan for sweet rice porridge
6. Whisk and a spoon or spatula
7. Glass jar or airtight container with lid (1 quart or similar)
8. Measuring cups and spoons
9. Paper towels or clean kitchen towel

FAQ

How long does pa kimchi take to ferment and how will I know it is ready?

Leave at room temperature 1 to 2 days for a short, tangy bite, then refrigerate. For more developed sourness, ferment 5 to 7 days at cool room temperature or 2 to 3 weeks in the fridge. Taste daily and refrigerate when it reaches the acidity you like.

Can I skip the fish sauce or salted shrimp to make it vegetarian?

Yes. Replace fish sauce with tamari or soy sauce plus a splash of seaweed stock for umami. Omit salted shrimp or use crushed fermented soybean paste sparingly for depth.

How should I store pa kimchi and how long will it keep?

Store in a clean, airtight glass jar in the refrigerator. It will stay good 3 to 6 months, becoming more sour and soft over time. Use clean utensils to avoid contamination.

My green onions became limp or soggy after brining. What went wrong and can I still use it?

Over-brining or high salt concentration can make scallions soft. If texture is mushy but smell and taste are fine, it is safe to eat, though texture is altered. Reduce brining time next time to preserve crunch.

Do I need the sweet rice porridge and what does it do?

The sweet rice porridge helps the seasoning stick to the scallions and feeds fermentation microbes, creating a rounder flavor and slight glaze. You can skip it, but texture and depth will be different.

How spicy will this be and can I adjust it?

With 3 tablespoons gochugaru for 1 pound scallions it will be moderately spicy. Use less gochugaru for milder kimchi or add more for heat. Different brands vary in heat and smokiness, so adjust to taste.

Green Onion Kimchi (Pa Kimchi) Recipe Substitutions and Variations

Gochugaru: substitute 3 tablespoons Korean chili flakes or 2 tablespoons crushed red pepper plus 1 tablespoon sweet paprika for color; reduce crushed red pepper if you want less heat.
Fish sauce: use 2 tablespoons soy sauce for a vegetarian option, or 2 tablespoons tamari for gluten free; add 1 teaspoon miso for extra umami if desired.
Salted shrimp (saeujeot): replace with 1 teaspoon anchovy paste or 1 teaspoon finely chopped fermented soybean paste for savory depth; omit for a vegetarian kimchi.
Sweet rice flour: use 1 tablespoon cornstarch mixed with 1 tablespoon water cooked into a slurry, or use 1 tablespoon all purpose flour for thickening if you do not need the chewiness of glutinous rice.

Pro Tips

– Use your hands, not a spoon, when rubbing the paste into the scallions. Hands let you get the paste down between layers and into the white, juicy parts for even flavor. Wear gloves if you want to avoid staining or skin irritation from garlic and gochugaru.

– Don’t skip cooling the sweet rice porridge completely before mixing it with the chili and fish sauce. Warm porridge can make the garlic and salted shrimp soften too quickly and can create off textures during the first fermentation day.

– Taste the brined scallions before you assemble. If they seem too salty, rinse briefly and pat mostly dry so the paste still adheres. If they seem bland, extend the brine by 15 to 30 minutes next time or add a touch more fish sauce to the paste.

– Ferment at a steady, cool room temperature around 65 to 70 F for the first day or two. Check the jar daily and burp any gas. Once it has a pleasant tang, move it to the refrigerator to slow fermentation and keep the scallions crisp longer.