1LBS green onions 4TBSP chili pepper flakes (gochugaru Korean chili flakes if you have) 2TSP sugar 3TBSP fish sauce 2TBSP minced garlic 1TBSP minced ginger Lucky saids, mom whatcha cookin today?! Lol
Put everything in food processor minus the green onions (we use a coffee grinder) blend to a thick paste Trim roots off end of green onions and wash thoroughly a few times. I always like to get my work area ready. You don’t have to wear gloves but I think for sanitary reasons it’s good. Get a big bowl, put the green onions, and paste in. I like to get right in there and make sure everything is all coated. Since it’s able to sit in the fridge for weeks and up to months if stored properly it should be handled properly. But let’s get real these aren’t going to last that long!You can store in any airtight container. I like to you use this. A Mason jar works just as good too! Put on the counter over night, then store in fridge. We start eating them by the next day. But the flavours intensives as it ferments during the up and coming weeks. These are excellent as is, as a side, in soups, stirfrys. It’s such a simple recipe, yet very satisfying. Will last for a while in fridge if stored properly.
