Fermented Garlic Chive Buchu Kimchi Recipe
Buchu Kimchi or Garlic Chive Kimchi is usually served as a salad fresh after preparing the ingredients.
By fermenting it for a couple of days we are able to get the Probiotic benefits from it by fermenting it in fish sauce which is basically just salt.
What's even better is that the taste becomes even stronger and delicious during fermentation and it makes a great side dish for soups, rice dishes or pretty much anything.
Buchu Kimchi Ingredients
An exact list of ingredients needed for my Buchu Kimchi are listed below.
Buchu Kimchi Directions
The directions for making Buchu Kimchi are explained in this numbered list.
- 1Slice the garlic chives leaves into bite size pieces and place into a sterile clean dry bowl.
- 2Pour the fish sauce over the sliced garlic chives in the bowl, using a spoon to ensure that the fish sauce coats the chives evenly. Allow the mixture to marinate for 30 minutes, making sure to stir it every 10 minutes to ensure that the flavors are well distributed.
- 3To make the rice flour paste, combine 1 tablespoon of rice flour and 1 cup of water in a bowl. Bring to a boil over medium heat, stirring constantly. Once it reaches a boil, add 1 tablespoon of brown sugar and stir until dissolved. Turn off the heat and let it cool completely before using in the Kimchi.
- 4After the garlic chives have been marinating in fish sauce for 30 minutes, drain the excess liquid from the bowl. In a separate clean bowl, mix together the boiled rice flour paste, Korean gochugaru flakes, minced garlic, and grated ginger. Add the drained garlic chives and fish sauce into the new bowl with the spice mixture, and mix well to ensure even distribution of the spices.
- 5Using your hands, gently mix the paste into the garlic chives, making sure every piece is coated. Be careful not to crush the chives or break them apart. Once mixed, sprinkle sesame seeds on top for added flavor and texture.
- 6Place everything into a clean mason jar and press down hard with a spoon. Leave it in a cool dark place to ferment for 1 - 2 days making sure to remove any liquid that builds up at the bottom. Place into the refrigirator after for keeping.
Dishes To Serve With Garlic Chive Buchu Kimchi
Here are 5 variations you can use Buchu Kimchi for.
Mastering Your Buchu Kimchi
Buchu Kimchi or Garlic Chive Kimchi is an easy-to-make, flavorful and healthy side dish that can be enjoyed in many different ways. After preparing and fermenting it for a couple of days, it becomes rich in probiotics which can aid digestion and promote gut health.
To ensure that your kimchi stays fresh for longer, it's best to store it in an airtight container and keep it in the refrigerator. And as for serving suggestions, you can use it as a topping for tacos, burgers, sandwiches, or enjoy it as a side dish with soups or rice.
Remember, this recipe is easily customizable, so feel free to tweak it according to your preferences or you can adjust the spice level, add other vegetables like carrots or cucumbers, or control the saltiness by adjusting the amount of fish sauce you use.
Another Kimchi Recipe
If you're a fan of kimchi, you might also want to try making tomato kimchi, another delicious and healthy fermented side dish. Like Buchu Kimchi, it's a great addition to rice dishes, soups, and stir-fries. Plus, it's a great way to use up all those fresh tomatoes in the summer!
Alicia Harper is a NASM-CNC Certified nutritionist and the editor of ProbioticReviewGirl.
After suffering from recurrent gut issues she spent years researching Probiotics and the microbiome.
She has tested 29+ different Probiotics and is a probiotics expert. As a probiotic fanatic, she has valuable knowledge to share with the world.