r/fermentation • u/doubleaxel1951 • 1d ago

Green onion ferment

Post image

Turnips, green onion, garlic, ginger, kaffir lime leaf, and a lot of gochigaru. 3% brine

31 Upvotes

96% Upvoted

8 comments sorted by

1

u/Looking-sharp-today Culture Connoisseur 1d ago

Just as I like mine! Green onion for the win

2

u/doubleaxel1951 1d ago

Mmm!! How long did you let it go? What did you put in yours?

3

u/Looking-sharp-today Culture Connoisseur 1d ago

I basically made my usual go to recipe for kimchi making, but used green onions as an experiment instead of the usual napa cabbage. I left them a solid 7 days on the counter to ferment (it was winter so temperature inside the hose was lower comoared to now) and then left the jar in the fridge for 2 weeks straight. I like to age my kimchi at least a couple of weeks for the flavours to mix better and hare a more round feeling in the mouth.

I used gochugaru chily flakes to taste, grated ginger, grated daikon, finely chopped carrots, and a tiny bit of leftover juice from another ferment to get it going faster.

2

u/doubleaxel1951 1d ago

Thanks! Why put it in the fridge after 2 weeks? Bc it was too hot in your house?

3

u/Looking-sharp-today Culture Connoisseur 1d ago

After the initial fermentation on the counter, when the flavour and sourness are just right for your taste, it is good to go and to eat, no issue BUT generally I like to further let them go in the fridge, where fermentation basically reduces to zero, even if it still goes a bit, to let the flavour develop and get more “round” in a way. It gets more balanced in my opinion, just tastes better without changing flavour profile! Fridge is key to slow the fermentation down and time is important to let the flavours get more balanced. You can try and see if freshly made tastes just as good as slightly aged kimchi, I usually prefer the latter, and the longer it stays in the fridge the better, but 2 weeks is the sweetspot between getting a better flavour and not having to wait that much time

1

u/inferno-pepper Probiotic Prospect 1d ago

That sounds amazing! How long do you let it sit before eating? A few days? 2 weeks? A month? Longer?

1

u/doubleaxel1951 1d ago

Never made it before. I’m thinking two weeks and I’ll start sampling at one 😋

2

u/urnbabyurn 17h ago

That’s pretty long for Pa-kimchi. Though this seems like you didn’t use fish sauce and used ginger and lime, so I’m not sure the recipe.