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Quick-Style Kimchi
Chef Ann Cooper formerly of the Ross
School – East Hampton, NY
Adapted by StarChefs
Yield: 25 Pounds/200 Servings
(2 ounces each)
Ingredients:
- 25 pounds Napa cabbage, cut into 1-inch pieces
- 1¾ cups rice vinegar
- 1¾ pints sesame oil
- 1½ quarts light soy sauce
- 2½ ounces garlic, minced
- 4 ounces fresh ginger, minced
- 8¼ ounces sesame seeds, toasted
- 6¼ ounces sambal
- 5 ounces sea salt
Method:
Combine vinegar, sesame oil, soy sauce, ginger, salt, sambal garlic
and sesame seeds. Thoroughly mix with cut cabbage and marinate for
an hour. Check for seasoning and serve.
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