Pa kimchi is a variety of kimchi made primarily with green onions (pa), commonly scallions, rather than napa cabbage. It is often made in early spring when green onions are in season.
The preparation involves washing and salting the green onions, then coating them with a seasoning paste typically made from Korean chili flakes (gochugaru), fish sauce or salted shrimp (saeujeot), garlic, ginger, and sometimes rice flour porridge for adhesion.
Pa kimchi is especially common in the Jeolla region, where it is sometimes made with additional ingredients like julienned carrots or radish. The finished kimchi is stored in jars or earthenware crocks to ferment at cool temperatures, and can be eaten on its own or as a banchan side dish with other dishes.