Green Onion Kimchi (Pa Kimchi): Bold Flavor in Every Bite
Green Onion Kimchi, known in Korean as Pa Kimchi (파김치), is one of the most beloved and pungent varieties of traditional Korean kimchi. Made primarily from whole green onions rather than napa cabbage, this kimchi delivers an intensely savory, garlicky, and slightly spicy punch that ferments beautifully into a complex, tangy condiment. Whether you're a kimchi enthusiast looking to expand your repertoire or a beginner eager to try something beyond the classic baechu kimchi, Pa Kimchi is a rewarding and surprisingly simple ferment to master.
Quick Tip
Green Onion Kimchi ferments faster than cabbage kimchi due to the thinner cell walls of green onions. Taste it after just 1–2 days at room temperature for a lightly fermented version, or refrigerate immediately for a milder flavor.
What Is Green Onion Kimchi?
Pa Kimchi is a whole-green-onion kimchi that is deeply rooted in Korean culinary tradition. Unlike napa cabbage kimchi (baechu kimchi), which is chunky and layered, Pa Kimchi is made by coating entire green onion stalks with a vibrant, spicy paste and bundling them into portions. The result is a long, rope-like kimchi that is visually striking and explosively flavorful.
This kimchi is particularly popular in:
- Spring and early summer, when green onions are at their most tender and sweet
- Korean seafood meals, where its pungency complements rich, briny flavors
- Everyday banchan (side dishes), served alongside rice, soups, and grilled meats
The fermentation process transforms the sharp bite of raw green onions into something deeply umami-rich, sour, and layered — a true testament to the magic of lacto-fermentation.
Ingredients You'll Need
To make approximately 1 large jar (about 1 liter) of Green Onion Kimchi, gather the following:
Main Ingredient:
- 500g (about 1 lb) green onions — look for fresh, firm stalks with vibrant green tops
For Salting:
- 2 tablespoons coarse sea salt (non-iodized)
For the Paste (Yangnyeom):
- 3 tablespoons gochugaru (Korean red pepper flakes) — adjust to taste
- 1 tablespoon fish sauce (or soy sauce for a vegan version)
- 1 tablespoon salted fermented shrimp (saeujeot) — optional but adds depth
- 4 cloves garlic, finely minced or grated
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sugar or a small piece of Asian pear, grated (to aid fermentation and balance heat)
- 2 tablespoons water (if needed to loosen the paste)
Vegan Substitution
To make Pa Kimchi fully vegan, replace fish sauce with soy sauce or tamari and omit the fermented shrimp. Add a tablespoon of miso paste for extra umami depth without any animal products.
Step-by-Step Instructions
Step 1: Prepare the Green Onions
Trim the root ends and any wilted tops from the green onions. Rinse them thoroughly under cold water, making sure to clean between the stalks. Pat them dry with a clean kitchen towel.
Step 2: Salt the Green Onions
Lay the green onions flat on a large tray or cutting board. Sprinkle the coarse sea salt evenly over them, focusing on the white and light green parts. Let them sit for 20–30 minutes, turning occasionally, until they soften and become slightly limp. This draws out excess moisture and prepares the onions to absorb the paste.
Rinse lightly under cold water once, then gently squeeze out any excess liquid. Do not over-rinse — you want to retain some salt for the fermentation environment.
Step 3: Make the Gochugaru Paste
In a mixing bowl, combine:
- Gochugaru
- Fish sauce (or soy sauce)
- Fermented shrimp (if using)
- Minced garlic
- Grated ginger
- Sugar or grated Asian pear
- Water as needed to form a thick, spreadable paste
Mix thoroughly until everything is well incorporated. The paste should be deeply red, fragrant, and slightly sticky.
Step 4: Coat the Green Onions
Using gloved hands (gochugaru will stain and irritate skin), take a small bundle of 4–5 green onion stalks and coat them generously with the paste. Work the paste into the onions from root to tip, ensuring full coverage. Fold or bundle each coated portion gently and set aside.
Step 5: Pack Into a Jar
Place the coated bundles into a clean glass jar or airtight fermentation container, pressing them down gently to minimize air pockets. Leave about 1–2 inches of headspace at the top, as the kimchi will produce gas during fermentation.
Step 6: Ferment and Store
- For active fermentation: Leave the jar at room temperature (65–75°F / 18–24°C) for 1–2 days, burping the lid once or twice daily to release built-up gas.
- For slow fermentation: Place directly in the refrigerator after packing. The kimchi will slowly ferment over 1–2 weeks and develop a more nuanced, complex flavor.
Most people enjoy Pa Kimchi both fresh (geotjeori style) and after a few days of fermentation. Taste as you go and find your preferred level of sourness.
Watch the Fermentation Speed
Green onion kimchi can over-ferment quickly at warm temperatures. If your kitchen is warmer than 75°F (24°C), move the kimchi to the refrigerator after just 24 hours to prevent it from becoming too sour or mushy.
How to Serve Green Onion Kimchi
Pa Kimchi is incredibly versatile. Here are some of the best ways to enjoy it:
- As banchan — Serve 2–3 bundled portions alongside steamed rice and soup
- With grilled meats — Wrap a piece of galbi or samgyeopsal with a stalk of Pa Kimchi for a punchy bite
- Chopped into fried rice — Slice fermented Pa Kimchi and stir-fry it into kimchi fried rice for extra depth
- As a noodle topping — Layer over naengmyeon or ramen for bold flavor
- Alongside tofu dishes — The pungency balances the mildness of soft tofu beautifully
Storage and Shelf Life
- Refrigerator: Pa Kimchi keeps well for up to 4–6 weeks in an airtight container. The flavor will continue to deepen and sour over time.
- Freezer: Not recommended, as freezing breaks down the delicate texture of green onions.
- Always use clean utensils when serving to prevent contamination and extend shelf life.
Frequently Asked Questions
Can I use scallions instead of traditional Korean green onions? Yes! Scallions (the most common green onions found in Western grocery stores) work perfectly for Pa Kimchi. Traditional Korean pa can be slightly thicker, but scallions produce a delicious result with the same method.
Why is my Pa Kimchi turning slimy? A slightly slippery texture on the outer leaves is normal during fermentation due to lactic acid bacteria activity. However, if the kimchi smells foul (not just sour and funky), has visible mold, or becomes excessively mushy throughout, it should be discarded. Always ensure your jar and utensils are clean before starting.
How do I know when Pa Kimchi is ready to eat? Pa Kimchi is enjoyable at every stage — fresh, lightly fermented, or fully fermented. Taste it after 24 hours at room temperature. If it has a pleasant tang with the spicy, garlicky punch you enjoy, it's ready. If you prefer more sourness, let it ferment another day before refrigerating.
Can I make Pa Kimchi without gochugaru? Gochugaru is essential for authentic flavor and color, but in a pinch you can substitute with a mix of mild paprika and a small amount of cayenne pepper. The flavor profile will differ slightly, but the fermentation process remains the same.
Related Tools
Related Guides
- Kimchi Guide
- Napa Cabbage Kimchi (Baechu Kimchi)
- Radish Kimchi (Kkakdugi)
- Introduction to Lacto-Fermentation
Disclaimer
This content is for educational purposes only and is not medical advice. Fermented foods affect individuals differently. Consult with a healthcare provider before making significant dietary changes, especially if you have health conditions. Practice proper food safety when fermenting at home.