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  Pa Kimchi: The Bold and Addictive Green Onion Kimchi Among the many varieties of Korean kimchi, Pa Kimchi (파김치) stands out as one of the most intense, aromatic, and addictive. Made with long green onions instead of cabbage or radish, this kimchi delivers a sharp bite, deep umami, and a lingering spice that kimchi lovers quickly become obsessed with. While baechu kimchi is the everyday staple and radish kimchi brings refreshing crunch, pa kimchi is unapologetically bold . It’s the kind of kimchi that turns a simple bowl of rice into a complete meal—and pairs surprisingly well with rich, savory dishes like grilled pork or black bean noodles. In this article, we’ll explore what makes pa kimchi unique, how to prepare it properly, how it ferments, and why it has become a cult favorite among Korean home cooks. What Is Pa Kimchi? Pa Kimchi is a type of kimchi made primarily with daepa (대파) —Korean long green onions. Unlike scallions commonly used as garnish in Western cooking,...