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KIMCHI
Spring Onion Kimchi (Pa Kimchi)
Spring Onion Kimchi, or Pa Kimchi, is a bold, aromatic Korean ferment that celebrates the punchy flavor of fresh spring onions.
Ingredients
Everything you need.
- 400 g spring onions (~1 large bunch, cleaned and trimmed)
- 30 g carrot (¼ cup, julienned)
- 15 g ginger (1 tbsp, grated)
- 10 g garlic (2 tsp, minced)
- 15 g sea salt (¾ tbsp)
- 2 tbsp GutBasket Kimchi Paste
Method
Step-by-step.
- Prepare the Spring. Onions Wash and trim the spring onions, keeping the bulbs intact and the green stalks long. If they are very thick, slice them lengthwise for even fermentation.
- Salt the Onions. Sprinkle sea salt evenly over the onions. Let them sit for 30–40 minutes to soften slightly and release water. Gently turn them halfway through.
- Make the Mix. In a bowl, combine the softened spring onions with julienned carrots, garlic, and grated ginger. Add the GutBasket Kimchi Paste and mix gently using your hands (wear gloves). Coat the onions evenly while keeping them intact.
- Pack and Seal. Layer the seasoned spring onions neatly into a clean 1L fermentation jar. Press down gently to remove air pockets and ensure the mix is evenly packed. Leave about 2 inches of headspace at the top to allow room for gases to build during fermentation. Close with an airlock lid and fill the airlock halfway with clean water so gases can escape safely while keeping contaminants out.
- Ferment Naturally Place. the jar in a cool, shaded spot (around 20–25°C) for 3–5 days. The kimchi will slowly develop a tangy aroma and vibrant color.
- Taste and Transfer. Begin tasting after Day 3. Once the flavor turns pleasantly sour and slightly spicy, replace the airlock with a storage lid and refrigerate.
- Store and Enjoy. Keep refrigerated for up to 6 months. The flavor will continue to deepen and mellow beautifully over time.
Watch the walkthrough
Full method on YouTube.
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Notes & variations
Tweaks, swaps, what we've learned.
- Trim Uniformly: Similar-sized onions ferment more evenly.
- Headspace: Always leave 2 inches at the top to prevent overflow.
- Fermentation Speed: Warmer weather quickens fermentation — taste daily after Day 2.
- Submersion: Ensure onions remain coated and pressed below any visible liquid.
- Serving Tip: Excellent with rice, pancakes, or noodle bowls.
- Spring Onion Kimchi brings a bold, savory kick to any meal — spicy, tangy, and alive with natural probiotics. With just a few ingredients and GutBasket Kimchi Paste, you can create an authentic Korean ferment that’s bright, punchy, and full of flavor.
MAKE THIS RECIPE
Get the kit that does the work for you.
Pre-measured spice mix, the right jar, an airlock, glass weight, and a recipe book that includes this one. No guessing.
