White Kimchi Recipe by Sang-Hoon Degeimbre

White Kimchi Recipe by Sang-Hoon Degeimbre

White Kimchi Recipe by Sang-Hoon Degeimbre

Sang-Hoon Degeimbre, the chef from L'Air du Temps restaurant in Liernu (Belgium) and a disciple of fermentation reveals his white kimchi recipe.

October 4, 2018

Cuisine

Dietary Consideration

Season & Occasion

serves for

1

total time

0 HR 0 MIN

ingredients

Chinese cabbage
750g
water
400g
Onion
1/2
Garlic
2 cloves
Pine nuts
15g
Korean Savory Shrimps
1 teaspoon
Maldon salt
75g
cabbage
50g
apple
1
Ginger
10g
fish sauce
1 Dessert Spoon

Preparation

How to Make White Kimchi

Mix the salt and the water. Stir well to dissolve the salt.

Diving the cabbage in half. Soak for 1 hour if the cabbage is soft, 5 hours if it is firmer and denser.

Julienne the cabbage, onion and apple. Mince garlic and ginger.

Mix the fish sauce and shrimp with them by hand.

Slit the cabbage 1 cm above the heart and tear in half. Disperse the mixture between each leaf.

Roll the cabbage in on itself and put it in a 1 litre Le Parfait jar - ensuring to press it down firmly.

Perform this operation for both halves. Squeeze everything down to compact it into the jar.

Close and let ferment for 10 days at room temperature and store in a cool place.

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