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Kim Chee #3 Recipe
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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 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.
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