Asian chive kimchi (Buchu-kimchi 부추김치)

Hello everybody, today I’m going to show you how to make kimchi with Asian chives (a.k.a garlic chives), which are buchu in Korean. It’s called buchu-kimchi, and it’s simple and fast to make but very delicious. It’s refreshing with a green onion-y, chive-y taste that’s lively and spicy. I like to eat this kimchi best when it’s fresh, almost like a kimchi salad. It doesn’t have to be fermented for you to enjoy it, but you can ferment it if you want. Once I taste this kimchi, I automatically think about rice. It goes well with rice and when combined with a stew (like doenjang-jjigae) and a fish side dish (like seasoned pan fried flatfish) it’s a perfect meal.