White Kimchi of Blood-Hoon Degeimbre

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1. Mix the salt with the water and stir until complete dissolution.

2. Immerse the half Chinese cabbage in the brine: soak it for 1 hour if it is fresh and tender, or 5 hours if it is denser.

3. Cut into julienne the daikon, carrots and onions.

4. Chop the cebettes.

5. Crush the garlic and ginger in a mortar.

6. Grate the apple and pear.

7. Mix all the ingredients by hand: vegetables, spices, fish sauce, shrimp, a pinch of sugar and grilled pine nuts.

8. Rinse the cabbage slightly, then wring it carefully.

9. Insert the preparation between each cabbage sheet by hand, then reform the cabbage by wrapping it using the large exterior leaf.

10. Fill the jar while tackling well. Add a little brine if necessary so that the cabbage is completely submerged.

11. Close the jar and let ferment for 10 days at room temperature, placing a container below in the event of an overflow.

12. Once the fermentation is finished, keep your kimchi cool.
    

Recipe of the Degeimbre blood chief for Le Parfait.