kitkat's jappnese koko

Name: Kitkat's Jappnese KOKO
Prep time: 5 min
Yield: 10
Ingredients: 1 medium cabbage, chopped & cleaned; 1 cup(s) hawaiian salt "rock salt"; 1/3 cup(s) shoyu "soy sauce"

(1 RATING)

28 Pinches 2 Photos

Vanessa "Nikita" Milare

Hilo, HI

Updated on Jan 14, 2012

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

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prep time 5 Min

cook time

method ---

yield 10-12 serving(s)

Ingredients

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

How To Make kitkat's jappnese koko

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.

Step 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.
Step 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.
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