Yield: 1 quart

1 lb Chinese (celery or Napa) cabbage
1 large carrot – sliced into thin long strips
1/4 lb white Oriental (Daikon) radishes – sliced into thin long strips
2 scallions, thinly sliced
½ cup Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce
½ cup water
3 Tablespoons honey
4 Tablespoons Aloha Apple Cider Vinegar
1 ½ teaspoon fresh ginger, minced
4 cloves garlic
3 dried hot red peppers – split in half, lengthwise

Slice the cabbage lengthwise into quarters. Remove the tough core and then slice the quarters into 1 to 2 inch-long strips. Toss cabbage, carrot and radishes with the scallions, ALOHA SHOYU soy sauce and water. Cover loosely and let stand overnight. The next day, drain the liquid from the vegetables into a bowl. Add honey and ALOHA apple cider vinegar to the liquid and stir well until the honey is dissolved. Add ginger, garlic and peppers to the vegetables and pack them into clean, sterilized jars. Pour the liquid mixture into the jars. Be sure the vegetables are covered completely – add more water if needed. Cover loosely with a lid and let sit at room temperature for 3 to 5 days to ferment. You’ll notice the liquid will bubble and the flavor will become sour. Refrigerate the Kim Chee for 3 to 4 days. Once the cabbage becomes translucent, it’s all ready to serve.

Yield:  about 4- 6 skewers, depending on how big your vegetable slices are


3 limes – juiced
¾ cup Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce
¾ cup Sesame Oil
2 tablespoons sugar
¼ teaspoon pepper

Suggested Vegetables – be sure to slice according to preference:  eggplant*, squash, zucchini, mushroom
cherry tomatoes for garnish


Mix all ingredients of marinade in bowl. Marinate sliced vegetables in marinade for up to 6 hours in the refrigerator. If using wooden skewers, soak them in water for about 1 hour. Slide vegetables on skewer, topping end with cherry tomato. Grill vegetables over medium heat, turning skewer over every 2 minutes. Cook until vegetables are thoroughly heated.

*If using eggplant, be sure to prepare first by slicing eggplant, salting and letting them sit on paper towels for about 30 minutes. After 30 minutes, pat them dry w/ paper towels.

2 Tablespoon Aloha Apple Cider Vinegar
2 Tablespoon Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce 
3 Tablespoons Sesame oil
2 Tablespoon Sugar
3 Tablespoons Minced fresh ginger
3 Cloves of Garlic – minced
8 eggplants (4 oz ea.) – cut in half, lengthwise
2 Tablespoons Olive or Vegetable Oil
3 Scallions – minced

Whisk together ALOHA Apple Cider Vinegar, ALOHA SHOYU Soy Sauce, sesame oil, sugar, ginger and garlic in a small bowl.  Brush oil over all surfaces of eggplant and sprinkle with salt and pepper to taste. Pre-heat the grill to medium heat setting.  Place the eggplant, cut side down, on grill and let cook 5 minutes.  Turn eggplant and brush with glaze. Continue grilling until the eggplant is very soft. Place the eggplant onto a large serving platter and drizzle with the remaining glaze. Garnish with the minced scallions and serve.