1 pkg. NOH Korean Kim
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,
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.