Fermented Garlic Chive Buchu Kimchi Recipe

Buchu Kimchi or Garlic Chive Kimchi is usually served as a salad fresh after preparing the ingredients. 

By fermenting it for a couple of days we are able to get the Probiotic benefits from it by fermenting it in fish sauce which is basically just salt.

What's even better is that the taste becomes even stronger and delicious during fermentation and it makes a great side dish for soups, rice dishes or pretty much anything.



Directions / Instructions

1) Slice the garlic chives leaves into bite size pieces and place into a sterile clean dry bowl.

2) Pour the fish sauce over the garlic chives inside the bowl and use a spoon to gently make sure the fish sauce is spread everywhere. Let it sit for 30 minutes making sure to mix it every 10 minutes.

3) Boil 1 table spoon of rice flour and 1 cup of water in a bowl and when it boils put in 1 tablespoon of brown sugar then turn off the heat. Let it cool down completely.

4) Drain the bowl containing the garlic chives and fish sauce and then put in the boiled paste and korean flakes into a fresh bowl and mix.

5) Once mixed spread the paste over the garlic chives and mix with your hand very gently. Spread sesame seads on top.

6) Place everything into a clean mason jar and press down hard with a spoon. Leave it in a cool dark place to ferment for 1 - 2 days making sure to remove any liquid that builds up at the bottom. Place into the refrigirator after for keeping.


Garlic Chive Kimchi

This spicy korean side dish is loaded with Probiotics once it is lacto fermented.
Prep Time 1 hr


  • 1 lb Garlic Chives
  • 3 tbsp Korean Gochugaru Flakes
  • 1 tbsp Rice Flour
  • 5 tbsp Fish Sauce
  • 1 tbsp Brown Sugar
  • 2 tsp Sesame Seeds
  • 2 Cloves Garlic
  • 1 tsp Fresh Ginger


  • Slice garlic chives and place in bowl.
  • Pour fish sauce on chives, then mix and let it sit for 30-minutes
  • Boil Rice Flour and Water
  • Mix Korean Gochugaru flakes with paste
  • Mix paste with chives.
  • Put everything in Mason Jar for fermentation.


Many people suggest making Buchu / Garlic Chive kimchi as a salad and without fermenting. We don't get any of the Probiotic benefits doing that so keep that in mind. The taste is also more diverse when fermenting and I prefer it that way.
Keyword buchu kimchi, fermented

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