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.
- 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
Recipe category - Side
Recipe yield - 1
Recipe cuisine - International
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.