진짜 진짜 맛있는 파김치! 양념이 특급예술입니다 👍

Rinse the green onions under cold water and trim the roots.

In a bowl, combine the Korean red pepper flakes, fish sauce, sugar, minced garlic, grated ginger, soy sauce, salt, and water to create the kimchi paste.

Mix the ingredients well until a smooth paste forms.

Add the green onions to the bowl with the kimchi paste and toss them until they are well coated.

Transfer the coated green onions to a clean glass jar, packing them tightly.

Seal the jar and let it sit at room temperature for 1-2 days to ferment, depending on your desired level of tanginess.

After fermentation, store the kimchi in the refrigerator to slow down the fermentation process.

Enjoy the green onion kimchi as a side dish or condiment.

Spice Level: