Kitkat's Jappnese KOKO

Vanessa "Nikita" Milare

By
@Kitkat777

I learned how to make this a few years ago. I make this once every few months. I made this the other other day to have with the Kalbi ribs we had for dinner last night. Was good & I will have to post the Kalbi rib recipe next. 1/14/12


Featured Pinch Tips Video

Comments:

Serves:

10-12

Prep:

5 Min

Cook:

24 Hr

Ingredients

1 medium
cabbage, chopped & cleaned
1 c
hawaiian salt "rock salt"
1/3 c
shoyu "soy sauce"

Directions Step-By-Step

1
Frist chop & clean the cabbage. Then place in a large pot in layers. Then between each layer sprinkle the salt. Then once all of the cabbage salted mix well. Then fill pot with water over the cabbage. Place a clean plate that fits inside the pot on top of the cabbage & weight down with a heavy bottle.
2
Next soak for 12 to 24 hours. Then drain the water out. In hand fulls squeeze out all of the water & place into a large bowl.
3
Then mix in the shoyu to taste. Should be a bit salty but not TOO salty. Store in a air tight container. Will keep in the ice box for about a month.

About this Recipe

Course/Dish: Vegetables, Other Salads
Dietary Needs: Vegetarian
Hashtags: #sauce, #cabbage, #soy