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.

 

 

 

   Published: February 2005