Ever since we returned from our visit to Vidalia Georgia I have been OBSESSED with sweet Vidalia onions, they’re the only onions I buy now. I’m a little nervous thinking about what I’m going to do when they go out of season.
Vidalias are grown in only a few counties in Georgia but are available to purchase nationwide. If you don’t see them in your local grocery store be sure to ask the manager to order some, you’ll be glad you did. I brought 10 pounds of Vidalias home with me from our visit to Vidalia, GA at the end of April. I kept them stored in my refrigerator crisper drawer and finally ran out of them in June. I’ve been buying them loose, a few at a time since then and today I just bought a 5 pound bag. I guess I’ll buy another 10 pounds before they go out of season and hope I have enough for the Winter.
I’ve really been enjoying experimenting with Vidalia onions. My latest concoction is this recipe for Kimchi inspired Vidalia onions. The onions are sliced thin and coated with a mixture of Korean Red Pepper powder, salt, garlic, and fish sauce.
If you can’t find it in stores here’s some Korean red chili powder/flakes you can order from Amazon
It’s delicious eaten right away or left to ferment similar to traditional Korean Kimchi. As the onions sit it the salt and spices they will begin to wilt and release some of their juices
So far I’ve had it on top of hot dogs and I’ve served it with grilled pork chops and rice similar to Korean style barbecue.
Sweet Vidalia Onions-Kimchi Style #VisforVIDALIA
- 2 large Vidalia onions- about 3 cups when sliced
- 1 tablespoon kosher salt
- 1-2 tablespoons Korean Red Pepper Powder depending on how spicy you like it
- 1 tablespoon fish sauce
- 1 teaspoon grated fresh garlic- about 2 or 3 cloves of garlic
- Cut the onions in half and then into thin slices
- Toss the onions with the rest of the ingredients
- Serve immediately or
- Place into a plastic or glass container, cover with a lid and let it sit at room temperature for 1 day
- the mixture will begin to give off some liquid, push the sliced onions down so they will be covered by the liquid
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