I have been waited for long time for me to make this kimchi: onion kimchi. It sounds funny, doesn’t it? I waited for my action to be done… Anyway I’ve finally made it!
Last week before my daughter went back to school, we went to Monk’s house, Lewes, one of National Trust properties. It used to be Virginia Wolf’s summer house and it was where she was staying before she walked into the river Ouse and never came out.
When I visited Monk’s house, it was a lovely late summer afternoon. Everything looked peaceful there. Especially, some apples and pears were getting ripen on their trees in the orchard and lots late summer vegetables are ready to be picked at the allotment of the back garden in Monk’s house.
On the way out, we popped into a visitor’s gift shop:A book of short stories by Virginia Wolf for my daughter, a few postcards for my sister and a pot of honey which is not pasteurised. And I even got some onions which were harvested from the allotment of the Monk’s house. When I saw those small onions in a wicker basket, I knew that it was time for me to make ‘onion kimchi’ finally! I happily dropped a few coins in a donation box for my onions.
You need some fresh onions to make ‘onion kimchi’ in my opinion. Onions are one of those vegetables you might keep months and months after being harvested as long as you provide the right condition for it. However, I did not want to make ‘onion kimchi’ with that sort of long kept onion from a supermarket.
Now I have no excuse to postpone making my onion kimchi anymore. It’s time to do an action! Here is my onion kimchi made with onions from Monk’s house allotment. I made them like ‘cucumber kimchi’ with chives inside the onions. I haven’t tried to eat them yet as I can still smell very strong oniony, pungent smell. Some people eat even raw onion but not for me. I need to be patient for my onion kimchi to be well-fermented… But how long can I wait for that? That’s a question now.