Kim chee #3
Yield: 1 Servings
Ingredients:
- 4 lb Chinese celery cabbage (napa - cabbage)
- 1/4 lb Chinese white radish
- 2 cn (small ones) flat anchovies
- 4 lg Cloves garlic
- 3 Scallions (including tops)
- 1/4 c Salt
- 4 tb Hot pepper flakes
- 2 tb Cayenne pepper
Instructions:
PREPARATION: Cut the large leaves of Chinese celery cabbage in half lengthwise; then cut all the leaves into 1/2-inch by 2-inch slices. Cut the radish into equal pieces and then into 1/2-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.
