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Hawaii Kai Kitchen


Nappa Cabbage Kimchi

10-12 servings

Main Ingredients
1 Nappa cabbage
1 daikon radish
3 medium scallions
2 cups of chopped chives
Hawaii Kai’s White Silver Sea Salt

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 Hawaii Kai’s White Silver Sea Salt

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
You can also try making other kinds of Kimchi using Hawaii Kai’s Red Gold Sea Salt.


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