NOH Korean Kim Chee Base, 1.125-Ounce Packet, (Pack of 12) Get Rabate

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Title : NOH Korean Kim Chee Base, 1.125-Ounce Packet, (Pack of 12)
NOH Korean Kim Chee Base, 1.125-Ounce Packet, (Pack of 12) Features

• Made in Hawaii
• Just add water
• Make your own kim chee easy and delicious
• 0 calories from fat; No MSG

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Some of Product Review:
Home made Kim Chee; Noh of Hawaii tastes great and easy to make.
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...
The cup-o-noodle of the chimchi/kim chee, world
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...