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Sweet Potato Spring Onion Kimchi Recipe

Making kimchi with sweet potatoes might sound strange,
This recipe is three times easier than any Kimchi recipe you’ve tried before.

1. Because no thickener required. Normally, you'd boil water and flour to thicken the kimchi paste, but by using sweet potatoes, we skip this step. The starch in sweet potatoes acts as a natural thickener

2. Plus, It's a natural resource for sweetness that can be replaced with sugar.

3. No need to soak the ingredients in salt water. For napa cabbage Kimchi or radish Kimchi,
you usually have to soak the main ingredients in salt water for hours. But with this spring onion Kimchi, you can skip that step.

4. Spring onions are lighter and smaller. Compared to napa cabbage or radishes, spring onions are much lighter, making the entire process feel less overwhelming.

*Spring onion kimchi is just as popular as napa cabbage kimchi in Korea—if napa cabbage kimchi is Iron Man, then spring onion kimchi is Spider-Man!

Ingredients

800g spring onions
3 small sweet potatoes (or ½ large sweet potato)
½ pear (optional, as a substitute for sugar)
2 tbsp salted shrimp
100ml water
1.5 cups red pepper flakes
½ cup fish sauce (or anchovy sauce)
2 tbsp minced garlic
½ tbsp minced ginger
2 tbsp plum extract
Instructions

Cook the sweet potatoes. It doesn't matter how you cook them, as long as they become soft.

Blend the sweet potato mixture. In a blender, combine the sweet potatoes, pear (optional), 2 tbsp salted shrimp, and 100ml of water. Blend until smooth.

Prepare the seasoning. In a mixing bowl, combine the blended mixture with 1.5 cups of red pepper flakes, ½ cup of fish sauce (or anchovy sauce), 2 tbsp of minced garlic, ½ tbsp of minced ginger, and 2 tbsp of plum extract. Mix everything well.

Season the spring onions. Spread the seasoning evenly over the spring onions.

Ferment. After mixing, place everything into a kimchi container. Let it sit at room temperature for 1-2 days, then transfer it to the fridge.

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