Mixed summer kimchi

100 Servings

Ingredients

QuantityIngredient
3gallonsWATER
3poundsONION GREEN FRESH
6tablespoonsGARLIC DEHY GRA
6poundsONIONS DRY
6poundsCUCUMBERS FRESH
16poundsCABBAGE CHINESE FRESH
1cupSUGAR; GRANULATED 10 LB
2cupsSALAD OIL; 1 GAL
12tablespoonsPEPPER RED CRUSHED
4tablespoonsGINGER GROUND
8tablespoonsGINGER GROUND
3cupsVINEGAR CIDER
1cupSALT TABLE 5LB
7tablespoonsSALT TABLE 5LB
8tablespoonsHOT SAUCE

Directions

1. CUT CABBAGE INTO 1" WIDE

SOAK CABBAGE IN SALTED WATER ONE (1) HOUR; DRAIN WELL.

2. SLICE UNPARED CUCUMBERS; SLICE GREEN ONIONS AND SLICE DRY ONIONS.

ADD CUCUMBERS AND ONIONS TO CABBAGE; MIX WELL.

3. MINCE GARLIC; TOAST SESAME SEEDS. COMBINE RED PEPPER SUGAR

ADD COMBINED INGREDIENTS TO CABBAGE MIXTURE AND MIX WELL.

4. MARINATE

Recipe Number: S00063

SERVING SIZE: 1 CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .