| | |  | Mixed Spices & Seasonings | Home » » » NOH Korean Kim Chee Base, 1.125-Ounce Packet, (Pack of 12) | | | | | | | Description: | | Just add water. No MSG added. This package makes 2 quarts of Kim Chee. Made in Hawaii. | | | Features: | |
• Made in Hawaii
• Just add water
• Make your own kim chee easy and delicious
• 0 calories from fat; No MSG
| | | Product Details: | | | Product Weight:
| 96.0 Ounces | | Package Length:
| 6.4 inches | | Package Width:
| 6.1 inches | | Package Height:
| 5.0 inches | | Package Weight:
| 1.15 pounds | | Average Customer Rating:
|  based on 5 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 5 customer reviews )
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Most Helpful Customer Reviews
3 of 3 found the following review helpful:
 Home made Kim Chee; Noh of Hawaii tastes great and easy to make.Jul 28, 2011
By EleganzShopper
"EleganzShopper"
I really enjoyed my first batch of Kim Chee using Noh of Hawaii Kim Chee Mix. It comes with instructions. I watched some youtube videos of others making Kim Chee which were helpful.
I used one Napa Cabbage, half a cucumber (peeled) and half a bunch of green onions with one package mix; soaked for 8 hours at least in brine. I sliced everything into bite sized amounts.
Then I rinsed the produce and drained it. I mixed up the mix with water and poured it onto my cut produce. It covered everything with with the sauce.
I let it sit and ferment. I like the flavor very much. It is hot and spicy; just enough to be delightful.
I already have a second batch fermenting now.
September.24.2011 update:
I've really enjoyed Kim Chee made with the Noh of Hawaii seasoning mix. I've experimented with adding more produce and now I make larger batches of Kim Chee so that I need to use two packages of Kim Chee for the following:
1 Napa Cabbage (large),
1 bunch of green onions
1 carrot,
1 cucumber.
1/2 leek.
3 Jalepeno Peppers.
Diakon Radish 1/2 lbs.
I clean, rinse off everything and slice it up into bite sizes. Then I soak the cut produce in brine. Finally I rinse it three times before mixing in the seasoning mix with fresh water.
I like the flavor a lot more with all the above ingredients in it. It is full of flavor with interesting textures and looks.
2 of 2 found the following review helpful:
 The cup-o-noodle of the chimchi/kim chee, worldDec 21, 2010
By Tonks Plum
The good:
-product has the basic ingredients needed for kimchi seasoning.
-One bag will take care of one large kimchi cabbage(I can't remember the actual name but its the huge leafy green traditionally used for this).
-Just add water & a little chopping action
-after day 3, it starts to smell and taste like the real deal (I followed the direction except for the salt water bath.. I just salted each leaf & let it sit for 30 minutes, then rinsed. I also added more mix from another bag cause I wanted to be sure the flavor would not be watered down.)
-It wont win any taste awards but it gets the job done if your tight on money & time (college students rejoice!)
The bad:
- Your not working with fresh herbs so the finished kimchi "red stuff" is watery rather than thick & rich red (I guess because you are working with a fine powder & only "just enough" to do one batch).
- if you're looking for the kimchi "look" & taste you are used to from pre-made.. get ready to be disappointed. See above reason.
- I have seen flour used to make kimchi, there is none here.
Side note: Nothing beats fresh made so my next adventure will be hunting down raw ingredients. That said, I don't feel like I "wasted" my money.
---UPDATE---
By day 8 it was good kimchi! After it was all done I was left feeling a bit sad. I still have 4 more packets of this brand mix & will finish them off before moving on to make kimchi from all fresh ingredients. I had a great experience with this product and definitely feel its worth having it around for when you don't have time/money to buy all the ingredients FRESH, aside from salt and cabbage.
No shrimpOct 18, 2011
By C. O. Edwards
Not bad. Unlike the ingredients list advertised on Amazon, there are no shrimp in the mix. I think that's a big part of the flavor, and was kind of bummed out when I discovered it.
ExcellentApr 29, 2011
By LJM
This is great. My Mom use to make this. I just love it. I bought about 6 lbs of Napa Chinese Cabbage, Cut it, add salt, soaked it for a few hours. Added the seasoning, made about 2 quarts. Put in refrigerater. Very good for you. Will buy this seasoning again again.
10 of 23 found the following review helpful:
Kimchi is the BestNov 09, 2008
By Eunhee Yu
"helloooooo :D"
Do you know Kimchi? This is the most popular food in Korea and is a renowned traditional Korean food throughout the world. Most Chinese enjoy eating this, and one of my American friends likes Kimchi. There is this in every store, and you can even find it in Wal-mart and Kessler's in Aberdeen. I would like to talk about Kimchi, and then recommend you to eat Kimchi.
What is Kimchi? Kimchi is Korean, a spicy pickled or fermented mixture containing cabbage, onions, and sometimes fish, variously seasoned, as with garlic, horseradish, red peppers, and ginger, according to http://www.dictionary.com. Actually there are lots of types of Kimchi in Korea, but the Kimchi that we talk about in daily life is `Baechu Kimchi', and its main vegetable is a white cabbage which gives out a special flavor. What makes it smell special is that it is not only fermented food, but also made of different vegetables that have unique flavors respectively with special Korean seasonings, including garlic, hot pepper and onion. Due to these reasons, Kimchi is loved by Asians, while it is not loved by Americans and Europeans.
I have several reasons why I like Kimchi; first, I like spicy food, such as hot pickles. When making Kimchi, a lot of Korean traditional hot pepper is used, and this gets Kimchi to taste very spicy. In my case, I have trouble in the process of digestion, but Kimchi contains lots of fiber that helps my intestine clean, and it promotes the secretion of an enzyme needed to break down the protein.
Except these benefits, Kimchi has important efficacies. It has antimicrobial action as it is getting fermented; lactic acid bacteria generated during fermentation control growth of other harmful bacteria. It not only prevents adult diseases such as heart attack, hyperpiesia, obesity and diabetes, but also gives abundant vitamins and minerals such as vitamin B, vitamin C, calcium, iron, etc.
If you are looking for something good for your health, why don't you try Kimchi? It keeps you healthy, as well as tastes fantastic, moreover, capsaicin, which makes spicy flavor in hot pepper, helps you lose weight. If you are worried about the spicy flavor of Kimchi, don't worry about that! A few years ago, non-spicy Kimchi was developed for you and is on sale now. It is necessary to eat Kimchi to the west people who live on bread and meat because another ingredient in Kimchi makes meat and bread soft and smooth. And finally it helps people digest well.
Nowadays, as developing technologies of transportation and internet, numerous countries in the world can share their information and culture. Since there was active cultural exchange between Korea and America, several Americans have started to know Korean food's benefits and to be interested in them, and then the demand has increased. Especially, the superiority of Kimchi is so well-known, `Kimchi cans are on sale.' How about eating really nice Kimchi? Kimchi is waiting for you to eat it!
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