Rinse and prepare the green onions: wash them thoroughly, trim off the roots, and remove any tough outer layers. If the stems are thick, make a small cut in the white part to help the seasoning absorb better.
2
Make the rice flour porridge: combine half a cup of water with half a tablespoon of glutinous rice flour in a small saucepan and stir until dissolved. Simmer over medium-low heat for 3-4 minutes, stirring constantly until thickened. Remove from heat and let cool completely.
3
Blend the vegetables: place a quarter of a red apple, a quarter of a yellow onion, 5 garlic cloves, about 4g of ginger, and a quarter cup of water into a blender. Blend until smooth.
4
Combine the kimchi paste: pour the blended vegetable mixture into a large bowl. Add half a cup of Korean red chili pepper flakes, 1 teaspoon of sugar, 1 tablespoon of honey, 5 tablespoons of fish sauce, and the cooled rice flour porridge. Mix everything together until well combined.
5
Coat the green onions: add the prepared green onions to the bowl and gently toss to coat thoroughly with the kimchi paste, ensuring both the white and green parts are well seasoned.
6
Transfer and store: place the seasoned green onions and all the paste into an airtight container, scraping the bowl to include every bit of the paste.
7
Ferment (optional): for best flavor, leave at room temperature for about one day, then refrigerate for approximately 7 days. The kimchi can be eaten immediately, but fermentation mellows the sharp green onion flavor and creates more balanced taste.
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