Recipe Red kimchi by Sang-Hoon Degeimbre

Red kimchi gets its color from the chili paste it contains. This Korean dish composed mainly of Chinese cabbage is finely combined here with carrot, white radish and apple and pear! Like all kimchi, it owes its popularity to the nutritional benefits it is full of thanks to the fermentation process. Science is good!

Recette de Kimchi blanc
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 : 90 gr
  • Spring onions  : 2 tablespoon
  • Onions : 2 tablespoon
  • Apple : 1/4
  • Pear : 1/4
  • Garlic : 2 tablespoon
  • Ginger : 1 tablespoon
  • Gochujang : 4 tablespoon
  • Warm water : 2 tablespoon
  • Korean Shrimp: 1 teaspoon
  • Fish Sauce : 1 teaspoon
  • 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. Mix gochujang with water till it pumps up, Meanwhile julienne the daikon, and onions. Chisel the spring onions. Crush together garlic and ginger in a mortar and 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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