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kitkat's jappnese koko

★★★★★ 1 Review
Kitkat777 avatar
By Vanessa "Nikita" Milare
from Hilo, HI

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 Review
serves 10-12
prep time 5 Min

Ingredients For kitkat's jappnese koko

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

How To Make kitkat's jappnese koko

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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