Buchu kimchi is a version of kimchi made of chives. It ferments fairly quickly and makes a nice side dish.
3 lb Korean chives (buchu 부추)
1 gallon of water
1 cup of sea salt
2 cups of water
2 tsp of sweet rice flour (chapssalgaru 찹쌀가루)
l/3 cup of hot pepper powder (gochugaru 고추가루)
¾ cup of clear fish sauce (aekjeot 액젓)
2 stalks of green onion
1" ginger root, grated
1 tbsp garlic, minced
1 tbsp roasted sesame seed (kaesogum 깨소금)
1 tsp sugar
Wash chives, removing all of the yellow and brown leaves.
In a one gallon of water, add 1 cup of coarse sea salt and put in cleaned chives. Press down so the chives stay submerged, using a small cutting board with an heavy object on top. Soak for 3-4 hours or until it gets wilted.
While the chives are getting soaked, prepare boiled sweet rice water (called "pulmul"). Boil 2 cups of water and stir in 2 tsp of rice flour, using an egg beater. Leave on heat for a few seconds more and then remove from heat. Add hot pepper powder, fish sauce, chopped green onion, grated ginger, minced garlic, sesame seeds and sugar – mix well.
Rinse the chives and drain, pressing down gently to remove the excess water. Chop into lengths about 2-3" long.
Put the chives into a large bowl, then pour the sauce over it, mixing gently with your hands. Put into a jar (it will make about 1/2 gallon) and store in a room temperature for a day. You will be able to eat right away or fermented for a day or two. Store in the refrigerator and it will keep fresh for 2-3 weeks. When it gets old, it will get more watery.