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CreativeUserName709
I love Kimchi soooo much…. and I love Spring onions too! massive win.
dacalo
This goes so well with some samgyeolsal (pork belly).
JKP006
I desperately need a recipe for this. As an adopted Korean who a few years ago truly discovered Korean food, I’m usually at a loss finding good recipes
Motor_Crow4482
This looks incredible. I’ve been considering making green onion kimchi for a while – how is the texture? I’ve been concerned it may turn out more slimy than crisp. How do you intend to use it?
r/onionlovers would enjoy this immensely, by the way.
HotPinkDemonicNTitty
Looks like I’d eat the whole tub in one sitting and regret my lack of self control later.
PotentialTheory7178
I sincerely hope that tastes better than it looks
ThreatOfFire
Are the onions actually fermented? Or is this being called kimchi because it has brine (maybe just thinned gochujang?) poured over it?
In either case, I’m sure it’s great
Pristine-Dirt729
Hmm. It seems difficult or messy to eat. Why leave them whole instead of slicing them up before fermenting?
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I love Kimchi soooo much…. and I love Spring onions too! massive win.
This goes so well with some samgyeolsal (pork belly).
I desperately need a recipe for this. As an adopted Korean who a few years ago truly discovered Korean food, I’m usually at a loss finding good recipes
This looks incredible. I’ve been considering making green onion kimchi for a while – how is the texture? I’ve been concerned it may turn out more slimy than crisp. How do you intend to use it?
r/onionlovers would enjoy this immensely, by the way.
Looks like I’d eat the whole tub in one sitting and regret my lack of self control later.
I sincerely hope that tastes better than it looks
Are the onions actually fermented? Or is this being called kimchi because it has brine (maybe just thinned gochujang?) poured over it?
In either case, I’m sure it’s great
Hmm. It seems difficult or messy to eat. Why leave them whole instead of slicing them up before fermenting?
Looks great. Credit to your wife here.