Recipe#24900

Title: KIM CHEE#3

Soar

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.