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

DISTRIBUTED BY HAITA, INC.

PRODUCT OF P.R.O.C