Korean Kim Chee
What you need:
1 pkg. NOH Korean Kim Chee Mix
1 gallon (16 cups) water
5 lbs. of cabbage (Won Bok- Chinese cabbage or round cabbage. Other vegetables can also be used such as turnips, cucumbers, etc.)
1 cup of rock salt (medium kiln) or 1 cup of table salt
Fill a large container (pot, pan, etc.) with 1 gallon of water. Add 1 cup salt. Cut cabbage 1 1/2 inch by 2 inch in size. Place all of the cut cabbage into the container of water. Using a large, heavy dinner plate, keep the cabbage submerged under water for at least 8 hours. After this period, rinse the cabbage in tap water and drain in colander.
Next, empty 1 package of NOH Korean Kim Chee Mix into the large container. Add 1/2 cup of water and mix well. Add the cabbage and mix thoroughly. After mixing, place cabbage in a quart-size container (ie. jar with a lid). Press the cabbage down firmly, allowing 1/4 space at the top. Close the lid and allow to stand for 1 day (unrefrigerated). This will develop the full flavor. Makes two (2) quarts of very spicy kim chee. Refrigerate.
Turnip Kim Chee:
Follow the above directions but slice the turnips into 1/8 inch slices.
Cucumber Kim Chee (5 lbs. of cucumbers):
Cut cucumbers into 1 inch cubes. Place in a large container and sprinkle with 1/2 cup of table salt. Mix thoroughly. Let stand for 10-15 minutes. Rinse in tap water and drain in colander. Add 1 package of NOH Korean Kim Chee Mix and mix well. Place in quart-size container (do not press down) and refrigerate.
Chili pepper, garlic, ginger, shrimp, salt, sugar.
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