Mixed summer kimchi
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | gallons | WATER |
| 3 | pounds | ONION GREEN FRESH |
| 6 | tablespoons | GARLIC DEHY GRA |
| 6 | pounds | ONIONS DRY |
| 6 | pounds | CUCUMBERS FRESH |
| 16 | pounds | CABBAGE CHINESE FRESH |
| 1 | cup | SUGAR; GRANULATED 10 LB |
| 2 | cups | SALAD OIL; 1 GAL |
| 12 | tablespoons | PEPPER RED CRUSHED |
| 4 | tablespoons | GINGER GROUND |
| 8 | tablespoons | GINGER GROUND |
| 3 | cups | VINEGAR CIDER |
| 1 | cup | SALT TABLE 5LB |
| 7 | tablespoons | SALT TABLE 5LB |
| 8 | tablespoons | HOT 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, .