Here is a concise summary of the provided transcript:
**Title:** Making Pa-Kimchi (Green Onion Kimchi)
**Summary:**
* The host, Maangchi, introduces a recipe for Pa-Kimchi, a Korean green onion kimchi, after finding a great deal on green onions at a New Jersey Korean grocery store.
* She guides viewers through the preparation process:
1. Cleaning and cutting 3 pounds of green onions
2. Salting the onions for 1 hour
3. Creating a kimchi paste with glutinous rice flour, water, sugar, and fish sauce (or soy sauce for vegetarians)
4. Adding Korean hot pepper flakes (Gochugaru) to the paste
5. Combining the onions and paste
* The kimchi can be enjoyed fresh or fermented (taking around 7 days, depending on room temperature)
* Maangchi shares a personal anecdote about a friend, Mrs. Yu-yi, who introduced her to the joy of stocking up on green onions during sales, before concluding the recipe tutorial.
Here are the extracted key facts, each with a number and in short sentences, excluding opinions:
**Ingredient and Shopping Facts**
1. The recipe uses 6 bunches of green onions, which were on sale for $1.99.
2. The green onions used in the recipe are plump and shorter compared to those in Korea.
**Recipe and Cooking Facts**
3. The recipe is for Pa-kimchi, also known as Green Onion Kimchi.
4. The ingredients include green onions, fish sauce, glutinous rice flour, water, sugar, and Korean hot pepper flakes (Gochugaru).
5. The recipe involves salting the green onions for 1 hour, turning them every 20 minutes.
6. A kimchi paste is made with 3 cups of water, 1/4 cup of glutinous rice flour, and medium-high heat.
7. Sugar (2 tablespoons) is added to the paste.
8. The kimchi paste is cooled down before being mixed with the green onions.
9. Korean hot pepper flakes (1 1/2 cups) are added to the mixture for the Jeolla province-style Pa-kimchi.
**Food Science and Storage Facts**
10. The kimchi can be fermented outside the refrigerator, taking around 7 days, depending on room temperature.
11. Once fermented, the kimchi should be stored in the refrigerator and served cold.
**Personal and Miscellaneous Facts**
12. The recipe creator is from the Jeolla province in Korea.
13. The creator met a friend, Mrs. Yu-yi, in an ESL class in Missouri.
14. Mrs. Yu-yi had moved back to her hometown in China, where her husband worked at Tianjin University.