I made kimchi onions. I stumbled onto the recipe on YouTube. Surprisingly, it did not call for vinegar. It looked mouth watering, so I ordered the Korean red pepper powder from Amzn. Didn't see it in local stores. Really it's flakes, not powder. I was afraid a 2.5 oz. spice jar wouldn't be enough, so I bought a pound.
Picked up the onions, two bunches:
Trimmed away the rotty, wilted and discolored bits. All cleaned and ready:
There were unblemished long tail bits I kept, to sliver up for salads and tacos in the next couple of days.
The recipe called for a slurry of glutinous sweet rice flour for the liquid base, but no way I was going to buy rice flour for one recipe. The recipe also called for the juice of an asian pear, or alternately plum extract. I already had a small bottle of organic apple juice.
Made the liquid mixture of maple syrup, apple juice, tamari, and some minced garlic. Rolled the onions in the liquid, then poured on the pepper flakes. Rolled again. Be prepared to get your hands messy, and maybe wear gloves if there is the possibility the pepper will burn your eyes.
Ready for storage
The recipe said you can let it steep at room temp for a day, then transfer it to the fridge.
I like the way it tastes now, but look forward to having some after it steeps a few days. Without any vinegar, I hope it really doesn't go bad in a few days. I searched and looked at two more recipes, and that made three that did not call for vinegar. They don't all call for that sweet rice flour slurry either. One recipe used some honey. Others called for fish sauce instead of tamari or soy, and one of the other two called for some ginger.
Picked up the onions, two bunches:
Trimmed away the rotty, wilted and discolored bits. All cleaned and ready:
There were unblemished long tail bits I kept, to sliver up for salads and tacos in the next couple of days.
The recipe called for a slurry of glutinous sweet rice flour for the liquid base, but no way I was going to buy rice flour for one recipe. The recipe also called for the juice of an asian pear, or alternately plum extract. I already had a small bottle of organic apple juice.
Made the liquid mixture of maple syrup, apple juice, tamari, and some minced garlic. Rolled the onions in the liquid, then poured on the pepper flakes. Rolled again. Be prepared to get your hands messy, and maybe wear gloves if there is the possibility the pepper will burn your eyes.
Ready for storage
The recipe said you can let it steep at room temp for a day, then transfer it to the fridge.
I like the way it tastes now, but look forward to having some after it steeps a few days. Without any vinegar, I hope it really doesn't go bad in a few days. I searched and looked at two more recipes, and that made three that did not call for vinegar. They don't all call for that sweet rice flour slurry either. One recipe used some honey. Others called for fish sauce instead of tamari or soy, and one of the other two called for some ginger.