1   Materials for Ginseng Chicken Soup - 10oz (x)
1   Japanese Canned Sardine in Sweet Soy Sauce "Iwashi Ajitsuke" (x)
1   Tofu Miso Soup - 1.05oz (x)
1   Instant ramen noodles with Spicy Mixture - 20pks (x)
1   Instant Miso Soup Paste "Otokuna 11 Shoku Shiro Miso" - 8.05oz (x)
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1   Japanese Sesame Oil - 5.5oz (x)
1   Salted Fish Sauce: Anchovy for Kimchi - 23oz (x)
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Plastic Sushi Rolling Mat

Plastic Sushi Rolling Mat
$5.99
$4.99

Godulbaegi (Korean Lettuce) Kimchi

Godulbaegi (Korean Lettuce) Kimchi
$6.99
 
 

 
Crushed Red Pepper - 16oz
 

$5.29

   
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Nutrition Facts

Amount Per Serving Calories
Calories 0  
  Calories from Fat 0   
    % Daily Value
Total Fat 0g  0% 
  Saturated Fat 0g  0% 
  Trans Fat 0g   
Cholesterol 0mg  0% 
Sodium 0mg  0% 
Total Carbohydrate 0g  0% 
  Dietary Fiber    
  Sugars 0g   
Protein 0g   
  Vitamin A 2%  Vitamin C 0%
  Calcium 0%  Iron 0%

NET WT. 16OZ

HOW TO MAKE KIMCHI:
INGREDIENTS: CHINESE CABBAGE 2 HEAD, RED PEPPER POWDER 16 TPS, SALT 2 CUPS, RADISH 2, GREEN ONION 10, LEAF MUSTARD 1 BDL, CRUSHED GARLIC 3 TPS, GINGER 2, SHRIMP SAUCE 3 TPS

1. CABBAGE SHOULD BE CLEANED AND CUT IN HALF THEN MARINATE ABOUT 6 HOURS IN SALTWATER.
MARINATED CABBAGE MUST BE WASHED AND COMPLETELY DRAINED OF ALL SALTWATER.
2. RADISH AND GREEN ONION ARE TO BE CLEANED THEN SHREDDED. GINGER NEEDS TO BE CRUSHED.
3. LEAF MUSTARD SHOULD BE CLEANED THEN CUT IN 2 INCH LONG PIECES.
4. THOROUGHLY MIX THE INGREDIENTS WITH RED PEPPER POWDER THEN SEASON WITH SHRIMP SAUCE AND SALT.
5. THE MIXTURE SHOULD BE EVENLY STUFFED  BETWEEN THE LEAVES OF MARINATED HALF HEAD OF CABBAGE THEN STORED IN ROOM TEMPERATURE FOR A DAY TO AGE.
6. AGED CABBAGE (KIMCHI) SHOULD BE REFRIGERATED PRIOR TO SERVING.

INGREDIENTS: HOT PEPPER POWDER, SALT

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