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25 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?


  5. Lou

    Wild greens, obviously 😮

  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.

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  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 😉

  16. Suburban Bushwacker

    Just made a batch from Jack of the hedge, aka wild garlic


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    […] into a vibrant pesto, fried into crispy pancakes, baked into a cheesy bread, fermented into a tangy kimchi, and the bulbs used for crunchy pickles or to infuse a tangy vinegar. As the season progresses, […]

  18. Bob Bentley

    I’ll be giving this recipe a try with some ramps I foraged yesterday.

  19. Andy

    Just made this with wild ramps in Michigan. Really turned out great, awesome kimchi flavor. Two days of room temp fermenting toned down the ramps perfectly, not too overpowering but definately a punch in the tastebuds. Great with rice or ramen, or just by itself. My new favorite use for ramps. Thanks for the idea!

  20. Anne

    I have never seen a non-Korean recipe before that included the rice paste. My (Korean) mother would approve.

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    […] “A bomb of flavour. Pungent, piquant and powerful all at once.” – Hunter Angler Gardener Cook […]

  22. Kelsey

    Do you have to include sugar in the mix? Or can I leave it out? Thanks!

  23. Tim

    What about using garlic scapes?

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