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.