Kitkat's Jappnese KOKO

Vanessa "Nikita" Milare


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


★★★★★ 1 vote

5 Min
24 Hr


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

How to Make Kitkat's Jappnese KOKO


  • 1Frist 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.
  • 2Next 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.
  • 3Then 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.

Printable Recipe Card

About Kitkat's Jappnese KOKO

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

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