Nutritious Spring Chives Kimchi: A Delicious Recipe
Nutritious Spring Chives Kimchi: A Delicious Recipe
Vibrant and Healthy Kimchi Made with Spring Chives
Spring chives are said to be more nutritious than regular chives! Today, I’ve made a delicious kimchi using these special spring chives, packed with both flavor and health benefits. I made a generous batch to share with neighbors. This recipe is perfect for making a large quantity!
Main Ingredients- 1700g Young Chives (cleaned and trimmed)
- 2 Onions (thinly sliced into strips)
- 1 Green Onion (thinly sliced into strips)
- 1/2 Carrot (thinly sliced into strips)
Seasoning Ingredients- 430g Radish (sliced thinly or julienned)
- 1 Apple (cored and roughly chopped)
- 200g Red Gochugaru Paste (for sweetness and color)
- 400ml Anchovy Sauce or Anchovy Broth (for umami)
- 100ml Tuna Extract (for rich flavor)
- 160g Minced Garlic (generous amount)
- 350g Gochugaru (Korean chili flakes – adjust to taste)
- 430g Radish (sliced thinly or julienned)
- 1 Apple (cored and roughly chopped)
- 200g Red Gochugaru Paste (for sweetness and color)
- 400ml Anchovy Sauce or Anchovy Broth (for umami)
- 100ml Tuna Extract (for rich flavor)
- 160g Minced Garlic (generous amount)
- 350g Gochugaru (Korean chili flakes – adjust to taste)
Cooking Instructions
Step 1
First, carefully pick through the young chives to remove any dirt or debris. Rinse them thoroughly under running water multiple times. After washing, drain them well in a colander to remove excess moisture. This step is crucial for a good texture.
Step 2
Thinly slice the onions into strips. Aim for a consistent thickness; if they are too thin, they might become too soft when the kimchi ferments.
Step 3
Slice the green onion into strips as well, similar in thickness to the onions. You can use both the white and green parts.
Step 4
Wash and peel the carrot, then slice it into strips of similar thickness. The carrot adds a lovely color and a pleasant crunch to the kimchi.
Step 5
In a large bowl, combine the drained young chives and sliced onions. Pour in the anchovy sauce (or broth) and tuna extract. Let this mixture marinate for about 2 hours, allowing the flavors to meld. Gently toss the chives a few times during this period to ensure the seasoning is evenly distributed.
Step 6
In a blender, combine the roughly chopped radish, cored apple, and the red gochugaru paste. Blend until smooth. The apple and paste will add a refreshing sweetness and vibrant color.
Step 7
Now it’s time to mix everything together. Gently push the marinated chives and onions to one side of the bowl. Add the blended radish-apple mixture, julienned carrots, minced garlic, and gochugaru to the empty space.
Step 8
Carefully mix all the ingredients together, being gentle so as not to mash the chives. Ensure the seasoning is evenly coated on the chives and other vegetables. This is the final mix before packing.
Step 9
Pack the finished chives kimchi tightly into your storage container. Pressing it down firmly helps to minimize air exposure, which aids in proper fermentation and preserves its delicious flavor. Enjoy your homemade kimchi!
