STEP 1/6
Please prepare the ingredients.
Prepare half of the garlic and onions in the picture!
Chop up the garlic.
(If you have ground garlic, you can use ground garlic.)
STEP 2/6
Dip the root of the chopped green onion in anchovy sauce and marinate for 30 minutes.
STEP 3/6
Make grass while marinating green onions.
You can do it until it becomes the same concentration as in the picture.
STEP 4/6
Add sugar, salted shrimp, minced garlic, and red pepper powder to the grass and make the sauce.
If you ground the onions, add the liver onions.
STEP 5/6
In the meantime, you can see that the green onion roots have been pickled and you're out of breath.
Mix the seasoning well in a bowl and put it in a container.
STEP 6/6
Spicy and pungent green onion kimchi is done.
I didn't put it in the refrigerator right away, but cooked it for half a day and put it in the refrigerator.
You can eat it right away, but if you like it cooked thoroughly, it's good to eat it after about 5 days.
From the second day, the water will become small, so please rummage through it.
The green onion kimchi on the plate in the picture was taken on the 6th day^^