Green Onion Recipes (two ways)
These early-season alliums are all too often demoted to a garnish. Bring them into the spotlight with these two, simple preparations.
Green onions are quick to cook in a hot skillet.
Green Onion Stir-fry
INGREDIENTS
Green Onions,1 bunch, roots removed, 2-inch chop
Sesame oil (or preferred high-temperature oil), enough to coat skillet
Chili flakes to taste (optional)
Sesame seeds (optional)
Soy sauce to taste (or other salty additive)
INSTRUCTIONS
Heat a large skillet over medium-high heat.
Add oil to hot skillet, then add green onions.
Onions should sputter and pop immediately! If not, turn the heat up.
Stir vigorously every 15-20 seconds until white part of the onions have browned on most sides.
Add chili flakes and sesame seed, if using, about 1 minute into this process.
Remove from heat and season with soy sauce or salt.
Serve hot from the skillet.
Notes: Once the white part of the onion has softened, consider adding additional greens (watercress is found in abundance at the market in early spring) to fill out the dish. That being said, enjoying the onions on their own highlights their sweetness.
Green Onion Ferment
INGREDIENTS
Green onions, 2 bunches, 1-inch chop
Gochugaru (Korean Chili Flakes)
Ginger, 1-2 Tablespoons finely chopped
Salt (1.5-2% veg weight or to taste)
GENERAL FERMENTATION INSTRUCTIONS
Assemble ingredients
Choose your fermentation vessel
Large enough to contain ferment with additional headspace (space between vegetables and rim of vessel)
Prep ingredients (see above)
Add salt
Dry brine: Mix salt directly with vegetables. Salt will extract water from vegetables to create a brine.
Salt weight = 1.5-2% vegetable weight
By volume: approximately 3 T salt per 5 lb vegetables
Pack your vegetables
Fully submerge vegetables in brine
Use a follower if necessary (cabbage leaf, ziplock bag full of water, commercial follower)
Lid and Label
Wait for things to get funky!
Ferment at room temperature anywhere from a few days to a few weeks depending on sugar content and temperature.
Burp regularly- allow CO2 to escape from jar
Bubbles? CO2 accumulation. Press out by hand.
When is it ready? Use your senses!
Appearance- cloudy brine
Smell- sharp but not rancid
Taste- sour and funky
Refrigerate and Enjoy!
Keeps indefinitely
Notes: This ferment takes some time to produce brine. Keep checking and pressing the onions to eliminate air bubble. There should be enough brine to cover the veggies within a day. It’s a quick ferment, generally getting funky in 5-7 days.