Hawaii Kai is dedicated to establishing professional relationships with the world's finest chefs and restaurants.

Contact:Pamela Brousseau
National Sales Manager
Hawaii Kai Corporation
(800) 55 4SALT (7258)
(858) 652-4400 Ext 516


"Hawaii Kai's gourmet sea salts are the soul of the aina —the land—and the heart of its cuisine."

—Chef Roy Yamaguchi, Chef/Owner Roy's Restaurants

The New York Times called him "the Wolfgang Puck of the Pacific." Conde Nast Traveler magazine called him "the father of modern East-West cooking." And Chef Roy Yamaguchi is also Hawaii's first "James Beard Award" Winner. Owner of 7 "Roy's" restaurants in Hawaii, 25 in the continental USA, 2 in Japan, and 1 in Guam, Chef Roy demands and accepts only the finest in his extraordinary "Hawaiian Fusion® Cuisine." Naturally.

Try our other White Silver Recipe(s).

Five Spice Chicken with Plum Wine Sauce

Traditional Korean Kimchi

Grilled Pineapple

Nappa Cabbage Kimchi


Nappa Cabbage Kimchi

10-12 servings


1 Nappa cabbage
1 daikon radish
3 medium scallions
2 cups of chopped chives
White Silver

Kimchi sauce:

In a bowl mix
5 tbsp gochu garu (Korean red pepper powder)
7 tbsp fish sauce
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp organic cane sugar

Salt water:

Mix 1 cup of warm water
with 3 tbsp of White Silver


1. Cut the Nappa cabbage lengthwise into quarters and remove the cores

2. Put the cut up cabbage in a large deep mixing bowl

3. Pour the salt water over the cabbage leaves and let them soak for an hour and a half until the leaves soften. Then rinse them in cold water. Drain and set it aside.

4. Make the Kimchi sauce by combining and mixing all the ingredients in a bowl

5. Add the sliced green onions, chives and daikon radish into the Kimchi sauce mixture and give it a good mix

6. Take a handful of stuffing and put them in between the layers of the salted cabbage, and pour the remaining juice over the cabbage

7. Store the Kimchi in a traditional Onggi jar or in a Tupperware container

8. Leave the Kimchi out in room temperature for about 36-48 hours before storing it in the fridge

Cathlyn Choi's "Taste of Asia"- 12 unique Palm Island Premium recipes with a Korean twist, complete with videos!

Click Here

View all eleven NEW Palm Island Premium sea salts and seasonings recipes.

Click Here

Hawaii Kai Recipes

Click on the links below to view just a few superb sample recipes that you can make with Hawaii Kai gourmet sea salts. (with downloadable pdfs).

Palm Island Premium
Sea Salt Recipes

Palm Island Premium
Flavored Sea Salt Recipes

Palm Island Premium
Seasoning Recipes

Palm Island Products Suggested Usage Chart

Download PDF