Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Chinese celery cabbage (napa cabbage) |
| ¼ pounds | Chinese white radish |
| 2 cans | (small ones) flat anchovies |
| 4 larges | Cloves garlic |
| 3 \N | Scallions (including tops) |
| ¼ cup | Salt |
| 4 tablespoons | Hot pepper flakes |
| 2 tablespoons | Cayenne pepper |
PREPARATION: Cut the large leaves of Chinese celery cabbage in half lengthwise; then cut all the leaves into ½-inch by 2-inch slices. Cut the radish into equal pieces and then into ½-inch slices. Place cabbage and radishes in a large pot and drain the oil from the anchovies over them. Smash, peel, and mince the garlic. Cut the scallions into thin strips lengthwise and then into 2-inch lengths. Add anchovies, garlic, scallions, salt pepper flakes, and cayenne pepper, and mix thoroughly. Cover the pot tightly and allow to stand for 2 days at room temperature. This Kim Chi will keep for 2 weeks if refrigerated in a tightly covered jar.
SOURCE: Oriental Cooking
Shared by Cate Vanicek