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.
Ingredients:
Chili pepper, garlic, ginger, shrimp, salt, sugar.
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