Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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