4 lb Chinese cabbage (the long-

Straight leafed variety) 1/4 lb Chinese turnip

2 cn Flat anchovies

4 Cloves Garlic (or 5)

3 Scallions

1/4 c Salt

4 tb Hot pepper flakes

2 tb Cayenne pepper

1. Remove the large outside leaves of the cabbage. Cut them in half

lengthwise, then cut across the grain into 2-inch lengths. Cut all the inside leaves into 2-inch lengths at the same time. Place the cabbage in a very large pot. 2. Quarter the turnip, then slice across the grain holding the 4 quarters

together for more speed and convenience in slicing. 3. Pour the oil from the anchovies over the cabbage and turnip. Slice the

anchovies across the grain. Crush the garlic. Cut the scallions into 2-inch lengths, then slice thin lengthwise. Add these ingredients to the pot. Season with salt, pepper flakes and cayenne pepper, and mix thoroughly. Cover the pot and let the mixture stand at room temperature for 2 days. Casual kimchi will keep at least 10 days. Refrigerate in a jar. From: The Korean Cookbook, By Judy Hyun.