"Yang-Pa Kimchi" Onion Kimchi /洋葱泡菜/양파김치 Kimchi
The onion (Allium cepa) (Latin 'cepa' = onion), also known as the bulb onion or common onion.Onions are cultivated and used around the world. As a foodstuff they are usually served cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw or used to make pickles or chutneys. They are pungent when chopped and contain certain chemical substances which irritate the eyes. Onions contain phenolics and flavonoids that have potential anti-inflammatory, anti-cholesterol, anticancer and antioxidant properties.
Common onions are normally available in three colour varieties. Yellow or brown onions (called red in some European countries), are full-flavoured and are the onions of choice for everyday use. Yellow onions turn a rich, dark brown when caramelized and give French onion soup its sweet flavour. The red onion (called purple in some European countries) is a good choice for fresh use when its colour livens up the dish. It is also used in grilling and char-broiling. White onions are the traditional onions that are used in classic Mexican cuisine. They have a golden colour when cooked and a particularly sweet flavour when sautéed.
Onions are often chopped and used as an ingredient in various hearty warm dishes, and may also be used as a main ingredient in their own right, for example in French onion soup or onion chutney. They are very versatile and can be baked, boiled, braised, grilled, fried, roasted, sautéed or eaten raw in salads. Their layered nature makes them easy to hollow out once cooked, facilitating stuffing them. Onions are a staple in Indian cuisine, often used as a thickening agent for curries and gravies. Onions pickled in vinegar are eaten as a snack. These are often served as a side serving in pubs and fish and chip shops throughout the United Kingdom and The Commonwealth, often served with cheese and/or ale in the United Kingdom. In North America, sliced onions are battered and deep fried and served as onion rings.
( source : Wikipedia )
Cut each of the onion into 4 portions...用刀划开洋葱，分成4等份。。。
Chop the chives for about 1 cm long, slice the garlic and ginger for long thin stripes..将韭菜切成约 1 cm的长度，蒜头和姜则切成细条状。。。
Mix the glutinous rice paste with red pepper powder,anchovy sauce,salt,sugar,pear juice..将糯米胡与辣椒粉，江鱼子露，盐，糖，梨汁拌均。。
Rinse onions and drain well, remove the water with the kitchen tower..用水洗掉盐份，沥干水份，用纸巾抹干水份。。。
Rub the spicy stuffing between the onions...将内馅塗在每一片的洋葱片上。。
5 big onions
chives 220 g
garlic 50 g
ginger 30 g
salt 2 1/2 Tsp
Kimchi stuffing :
glutinous rice powder 3 Tsp
water 2/3 cup
red pepper powder 6 Tsp
anchovy sauce 1 1/2 Tsp
sugar 1 1/2 tsp
salt 1 Tsp
fresh Korean pear juice 2 Tsp (optional )
1. Peel the outer layer of the onions. Cut each of the onion into 4 portions, sprinkle salt in between the onion, Set aside for about 20-25 minutes.
2. Chop the chives for about 1 cm long ; slice the garlic and ginger for long thin stripes.
3. Mix the glutinous rice paste ( mix the glutinous rice powder and water, boil it, to make paste) with the red pepper powder,anchovy sauce,sugar ,salt and pear juice. Stir it well.
4. Rinse the salted onions and drain well, remove the water from the onions by using the kitchen tower.
5. Rub the spicy stuffing between the onion.
6. Put the stuffed onions in the container and storage it in the refrigerator for about 7 days pr more before you taste it.
韭菜 220 g
蒜头 50 g
姜 30 g
盐 2 1/2 Tsp
糯米粉 3 Tsp
水 2/3 杯
辣椒粉 6 Tsp
韩式江鱼子露 1 1/2 Tsp
糖 1 1/2 tsp
盐 1 Tsp
鲜梨汁 2 Tsp （ 可免）
1. 除去洋葱外皮，用刀划开成 4 等份。在洋葱片之间，均匀地撒上盐，静置 20-25
2. 将韭菜切成约 1 cm的长度，蒜头和姜则切成细条状。。。
4. 用水轻轻地清洗洋葱，洗掉盐份，沥干水份 （用纸巾抹干水份）。
6. 放入保鲜盒。放在冰箱发酵约 7 天后 或以上才享用。