Kim Chee #3
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...
Ingredients
- 4lbchinese celery cabbage (napa
- 2can (small ones) flat anchovies
- 4large cloves garlic
- 3scallions (including tops)
- 1/4cup salt
- 4tbsp hot pepper flakes
- 2tbsp cayenne pepper
Directions
- 1
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 (in
- 2
then cut all the leaves into 1/2-inch by 2-inch slices
- 3
Cut the radish into equal pieces and then into 1/2-inch slices
- 4
Place cabbage and radishes in a large pot and drain the oil from the anchovies over them
- 5
Smash, peel, and mince the garlic
- 6
Cut the scallions into thin strips lengthwise and then into 2-inch lengths
- 7
Add anchovies, garlic, scallions, salt pepper flakes, and cayenne pepper, and mix thoroughly
- 8
Cover the pot tightly and allow to stand for 2 days at room temperature