Chef Kim Dae-seok reveals all of his 30 years of know-how.
I hope it will be of great help to those who are just starting out in the restaurant business.
Today, I will reveal the white kimchi recipe.

[Main Ingredient]
Egg white cabbage 4 heads (3kg)

[Ingredients for Pickling Cabbage]
5.5 liters of water, 1/2 spoon of new sugar, 2 cups of sea salt

[Ingredients to use when boiling glutinous rice paste]
2 tablespoons of glutinous rice flour
Use 1 cup of water to dissolve glutinous rice flour in cold water and 1 cup of water to boil.

[kelp broth ingredients]
Use 4 liters of water + (add 1 liter)
1 large piece of dried kelp 50g
Boil for 5 minutes and cool before use

[Ingredients for white kimchi soup]
Chilled kelp broth, a little more 1/2 cup anchovy fish sauce (100g)
1/2 bottle of soju,
1 and a half tablespoons of sea salt
+ (Add 2 tablespoons of sea salt)
1/2 tablespoon of new sugar
Boil glutinous rice paste and cool it before use

[Ingredients to put in the net]
1 handful of garlic 35g (use after slicing and mincing)
2 Ginger 15g (Use after slicing and mincing)
1/4 cup of red pepper seeds (20 g)
1/2 pear grated and used

[Garnish and general ingredients]
1/2 radish sliced and used
1/2 pear, 1 apple sliced and used

(Water is equal to 3 cups of paper cups)
Add 1/2 spoon of bay salt and soak the sliced apples (to prevent browning)
Two handfuls of chives and 2 red peppers are thinly sliced and used as garnish

**Check the seasoning at the end and adjust to your taste.
You can adjust the amount of salt **
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