- 325 grams green onions, chopped
- 175 grams cucumbers, minced
- 10–15 grams Kimchi spice blend (or to taste)*
- 150 grams filtered water
- 23 grams unrefined sea salt
- This recipe at 1x fits best in a 25-ounce jar.
- Wash your fermentation equipment (jar, weight, and lid)
- Mince the green onions, tops and bulbs, (removing the roots), and lightly rinse with cool water removing any dirt.
- De-seed the cucumber and mince it.
- Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
- Place a mixing bowl on your kitchen scale and tare/zero the scale.
- Add the designated amounts green onions, cucumber and spice blend.
- Remove the bowl from the scale and set it aside.
- Place a small, empty bowl on your scale and tare/zero the scale. Weigh out the salt.
- Add the salt into the bowl with the green onions and cucumber and mix with your hands until it becomes wet.
- Place your empty, clean jar on the scale, and tare/zero the scale. Make sure your scale is still set to grams, and add the designated amount of filtered water to your jar.
- Add the water into the bowl with the green onions and cucumber salt. Mix everything well.
- Add the entire contents of the bowl into your jar, and pack everything down. (If you have a large cabbage leaf, you can stick that in the top of the jar to help hold all the onion pieces down).
- Place your glass fermentation weight in the jar, submerging everything and the weight fully into the liquid.
- Secure the lid to the jar.
- Ferment for 14-21 days, then refrigerate. Don’t forget to burp the jar daily during the bubbly phase. You can place the jar on a plate to catch any drips.
