Spicy Scallion, Kimchi-Style

• 1 bunch skinny scallions (about 4 1/2 ounces)
• 1/4 teaspoon kosher salt
• 1 teaspoon brown sugar
• 1 teaspoon minced fresh gingerroot
• 1 tablespoon chili garlic sauce (I use Huy Fong brand)
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds, toasted or not
• 1 teaspoon fish sauce
• 1 teaspoon rice vinegar

1. Wash and trim the scallions. Cut into 2" or 3" lengths. Toss with the salt and set aside for 10 minutes or so.
2. Mix together the remaining ingredients. Pour over the scallions and toss very well. Lay a sturdy dish over the scallions in the bowl. Let sit overnight at room temperature.
3. Pack the scallions into a glass container or mason jar. They can be eaten right away, or stored in the fridge for longer keeping.

skinny scallions, kosher salt, brown sugar, fresh gingerroot, chili garlic, sesame oil, sesame seeds, fish sauce, rice vinegar

Taken from food52.com/recipes/27962-spicy-scallion-kimchi-style (may not work)