Pa Kimchi (Scallion Kimchi)

Pa kimchi is fresh, bold, and full of natural flavor.
Scallions absorb the seasoning quickly, creating a lively, balanced ferment.
The preparation is simple, yet the taste deepens as it rests.
Each bite carries gentle heat, garlic, and brightness.
A traditional side that brings energy to everyday meals.

Zack

Pa Kimchi (Scallion Kimchi)

No ratings yet

Traditional pa kimchi scallion kimchi fermented with chili, garlic, and ginger for a flavorful Korean side dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Side Dish

Cuisine: Korean

Calories: 23

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

1x2x3x?

• 1 bunch scallions trimmed
• 1 tablespoon sea salt
• 3 cloves garlic minced
• 1 teaspoon fresh ginger grated
• 2 tablespoons gochugaru
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 tablespoons water

Equipment

Mixing Bowl

$27.99

Buy Now

03/04/2026 11:00 am GMT

Mixing bowl

Cooking Instructions

 

1. Place scallions in a bowl and sprinkle with salt.
2. Toss gently and let sit for 15 minutes.
3. Rinse lightly and drain well.
4. In a bowl, mix garlic, ginger, gochugaru, soy sauce, sugar, and water.
5. Add scallions and toss until evenly coated.
6. Pack into a clean jar and press down lightly.
7. Ferment at room temperature for 1 to 2 days.
8. Refrigerate once desired fermentation is reached.

Nutrition

Calories: 23kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 2062mgPotassium: 107mgFiber: 2gSugar: 1gVitamin A: 1216IUVitamin C: 1mgCalcium: 22mgIron: 1mg

Notes

Keep scallions submerged for best fermentation.

Flavor deepens after refrigeration.

Use clean jars to maintain freshness.

Tried this recipe?

Let us know how it was!