Spring onion kimchi

I made ‘spring onion kimchi’ yesterday and left it on my kitchen table for one night for good fermentation.

This morning when I came to the kitchen, I could smell a hint of ‘lovely’ kimchi smell.

I can say it is lovely smell because I like kimchi.

But if you are not so familiar with kimchi yet, you might think what that smell is that!

So warning!

When you make kimchi, prepare a nice, airtight container as possible.

Or your kimchi smell dominate your fridge!

It’s been quite hot so it is already ready to eat.

But if you keep this kimchi in a fridge, you can enjoy further fermented taste with spring onion’s special flavour.

This is a picture of my ‘spring onion kimchi’ ,called ‘pa-kimchi’ in Korean.

When you eat this kimchi with a bowl of just cooked rice, ummmm…..yummy.