Recipe White kimchi by Sang-Hoon Degeimbre

This recipe for white kimchi, a traditional Korean dish, is just as simple to make as that of red kimchi. A sweet and tasty blend of cabbage, white radish and leeks to ferment before enjoying. You benefit from all their nutritional benefits in no time. Come to your jars!

Kimchi blanc de Sang-Hoon Degeimbre
Preparation time:
Shelf life:
1 to 2 y
Community rating:


Number of persons: Several
  • Chinese cabbage : 750 gr
  • Maldon  salt: 75 gr
  • Water : 400 gr
  • Daikon : 15 gr
  • Carrots  : 2 tablespoon
  • Spring onions : 1 tablespoon
  • Onions : 1 tablespoon
  • Apple : 1/4
  • Pear : 1/4
  • Garlic : 2 cloves
  • Ginger : 1 teaspoon
  • Korean Shrimp: 1 teaspoon
  • Fish Sauce : 1 teaspoon
  • Gochujang : 4 tablespoon
  • Sugar : 1 pinch
  • Fish Sauce : 1 teaspoon
  • Pine nuts : 1 tea spoon 
  • 1 Le Parfait Super jars 1L 

Recommended products

We recommend: Les Bocaux Le Parfait Super > Bocal - 1 l (Diamètre : 85)


  1. First, let’s read the how to guide to learn everything about fermentation!

  2. Make a brine by dissolving 50 gr of salt into water. Soak half of the cabbage in it and srinkle with salt. Let wilt for 5 hours

  3. Julienne the daikon, carrots and onions. Chisel the spring onions. Crush together garlic and ginger in a mortar. Mix all the ingredient in a bowl
  4. Grate with a microplane the apple and pear
  5. Rinse and drain the cabbage. Put the mixture between each cabbage leaf, and then roll it thanks to the biggest leaf.
  6. Tuck in the preparation inside a Le Parfait jar and add a bit oh the brine to cover the kimchi.
  7. Keep at room temperature (22°) for 10 days to start the fermenting process. After 10 days keep in the fridge.

Your Kimchi can be eaten right after the 10 days, but like wine, it gets better with time (you can preserve it for 1 to 2 years)

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