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Onion Kimchi (Yangpa Kimchi) : Sweet, Tangy, and Crisp

Make the most of late-summer onions with this small-batch Korean southern style onion kimchi. Using tender sweet onions, this refreshing kimchi is naturally fermented and perfect with BBQ or rice. With a mellow, yoghurt-like tang, it’s an easy and unexpected favorite.
Prep Time30 minutes
Fermentation2 days
Total Time30 minutes
Course: Banchan, Kimchi, Side Dish
Cuisine: Asian, Fermentation, Korean
Keyword: Onion Kimchi

Equipment

  • 1 1.7 liter-container 1.8 quarts

Ingredients

[For Salting]

  • 1  kg small sweet onions peeled, about 940g after peeling, quartered
  • 2  tbsp anchovy fish sauce
  • ½  tsp coarse sea salt
  • 2  tbsp water

[For Seasoning Paste]

  • 4  tbsp gochugaru Korean red chili powder
  • Flour slurry: 1 tbsp all-purpose flour + ½ cup water simmered & cooled
  • 2  tsp minced garlic
  • ½ tsp minced ginger
  • A few green onion tops or tender leek slices optional, for color

[For Finishing]

  • ¼ tsp sea salt + ¼ cup water to rinse bowl and collect leftover seasoning

Instructions

1️⃣ Salt the onions

  • Mix fish sauce, sea salt, and water in a large bowl. Add quartered onions and toss well. Let sit for 20 minutes, flipping once.
  • Then drain for 10 minutes but do not rinse. Set both the onions and their brining liquid aside.

2️⃣ Make the flour slurry

  • Whisk flour and water in a small pan. Bring to a boil over medium heat, reduce to low, and simmer for 2–3 minutes. Let cool completely.
  • 3️⃣ Make the seasoning paste
  • In a bowl, combine gochugaru, flour slurry, garlic, and ginger. Stir in the onion brining liquid to loosen the paste. Add optional greens for color.

4️⃣ Mix the kimchi

  • Add the drained onions to the seasoning paste and toss gently until evenly coated. Onion kimchi is all about keeping its crispness, so don’t overmix.

5️⃣ Pack & ferment

  • Pack everything into a clean jar, pressing lightly to remove air pockets.
  • Swirl ¼ tsp sea salt + ¼ cup water in the mixing bowl to collect leftover seasoning and pour into the jar.
  • Ferment at room temperature for 1 day, then move to the fridge.
  • 🌿 You can start serving it after 5 days. And it will taste the best around week 2-3, when it becomes gently tangy and irresistibly refreshing.