100g kimchi (also include carrot, daikon etc)

150g cooked tapioca pearls

10g kimchi juice

½ tea spoon! of gochujang (more for colour than taste)

Cook bottarga until ready (translucent but not mush mush)

Blitz kimchi until a relatively smooth paste. 

Add the cooked tapioca and blitz again with the hand mixer until smooth

Prepare the dehydrator rack with plastic foil and thinly spread out the kimchi paste

When dry on one side transfer to a rack without foil and dry more.

Continue drying for 3h until crispy

Let them cool down and then store in an AIRTIGHT CONTAINER IF NOT THEY BECOME MUSHY.