Kim Chee #3 Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Chinese celery cabbage, napa cabbage
1/4 lbs: Chinese white radish,
2 can: , (small ones) flat anchovies
4 large: Cloves garlic,
3: Scallions, including tops
1/4 cup: Salt,
4 tbsp: Hot pepper flakes,
2 tbsp: Cayenne pepper,
Directions:
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 from luhu.jp
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 from luhu.jp