Mixed summer kimchi

Yield: 100 Servings

Measure 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

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, .

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