Recipe White Kimchi of Blood-Hoon Degeimbre

1. Before we start, we invite you to consult Our user -managing section In order to learn everything about the fermentation process!
2. Mix salt and water. Stir to dissolve the salt well.
3. Immerse the half Chinese cabbage by soaking 1 hour if the cabbage is fresh and soft or 5 hours if it is dense.
4. Cut into julienne the daikon, carrots and onions. Chop the cebettes. Crush garlic and ginger to mortar. Raper the apple and pear.
5. Mix everything by hand with the fish sauce, shrimps, sugar pinch and grilled pine nuts.
6. Take the cabbage, rinse slightly and wrinkle well.
7. Insert by hand the preparation between each sheet and roll up using the large exterior sheet.
8. Fill the jar and squeeze well to get everything in. Pour some brine if necessary to keep the kimchi immersed.
9. Close and allow to ferment for 10 days at room temperature (by placing a container under the jars in the event of an overflow) then keep cool.

Kimchi can be consumed from the 10th day in "early" mode but it improves over time and can reach 1 see 2 years of age.

Recipe of the Degeimbre blood chief for Le Parfait.