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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