Get your copies now through
Amazon, Barnes & Noble, Powell's or Indiebound.

16 responses to “Wild Onion Kimchi”

  1. steven peterson

    Looks like a fantastic recipe. I have one question though. The onions are soaked for 1 hour in the 5 cups of salted water. When the onions are added to the rest of the ingredients in step 3 are they removed from the water or is the water added also?

    Thanks for your work on the blog and I’m looking forward to your next cookbook and seeing/meeting you in Colorado this fall.

  2. Andy

    I’m making this soon!

  3. Lou

    Please teach a field trip on greens!

  4. nossi @ thekoshergastronome

    Great post. 2 questions:
    1) if i use soy sauce, should I up the amount of salt?
    2) What’s the point of the rice flour?

    Thanks

  5. Lou

    Wild greens, obviously :o

  6. Erika

    I am SO doing this when the ramps come up. A question though – when you say “wrap the green end around the white part,” do you mean to just fold it over or are you actually trying to wind the green around the bulb end like it was a ribbon? I’m trying to picture how this would work with a ramp given their rather wide leaves. Thanks, Hank!

  7. wendy

    You know, I’m with Lou. I think you should teach a class on foraging spring greens.

  8. Rachael (Fuji Mama)

    Forget nuclear bombs of flavor, this is deduction by wild onions.

  9. Jeremy Heyl

    Definitely going to make this with the Ramsons I mentioned to you via FB a few weeks ago. Thanks!

  10. Justina

    This looks really good! I haven’t liked Kimchi at Korean restaurants but this sounds like a great addition to rice or fish. I will definitely try it.

  11. erica

    A nuclear bomb of flavor, you don’t say? I’m the only one with no wild onions nearby. That’s probably not true. I think if I travel 45 minutes down I might know where to find some. This sounds awesome, thx.

  12. Preserving Spring |

    [...] cleaned up after supper (I’m trying to get better about cleaning as I go) and started on wild onion kimchi. But was it onions or garlic? And did it matter? I combined my puzzling odorous bulbs with several [...]

  13. Will Kiger

    Sounds good. I made some kimchi last summer from perilla leaves (invasive here in VA) that turned out pretty well.

  14. Ballomar

    Sounds good, I think I’ll try it.

    I just cracked open my cranberry, apple, clove and cinnamon sauerkraut, which is really good.

  15. Nancy

    Oh Hank, you do my Halmoni (Korean for grandmother) proud. Based on the ingredient list and instructions, I would swear you’re part Korean ;)

Leave a Reply


*