Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Chinese celery cabbage (napa 3 Scallions (including tops)
- cabbage) 1/4 c Salt
1/4 lb Chinese white radish 4 tb Hot pepper flakes
2 cn (small ones) flat anchovies 2 tb Cayenne pepper
4 lg Cloves garlic

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

Browse by categories