|Unni seemed to deliberately choose one of the more humble and forlorn-looking vendors|
Then Unni put in the green onions (unchopped) and rolled them around until they were good and coated.
We let the onions soak in the juices for about an hour and then stored the result in a big plastic tub in our refrigerator. Green onion kimchi can pretty much be eaten right away, though other kinds of kimchi should be stored for a while for maximum flavor.
Actually we are now on our second book. When Unni's aunt was visiting us from Hawaii, she liked our cookbook so much she decided she must have it for herself, so she bought it from me and I went out and got another one.