Title: Kim Chee - 2
Categories: Vegetable Ethnic Side Korea Hot
Yield: 1 Servings

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.

SOURCE: Oriental Cooking

Shared by Cate Vanicek

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