Kim Chee - 2 Recipe

Step 1

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: Oriental Cooking

Shared by Cate Vanicek

Things You'll Need

  • 4lb Chinese celery cabbage (napa
  • - cabbage)
  • 1/4lb Chinese white radish
  • 2cn (small ones) flat anchovies
  • 4lg Cloves garlic
  • 3 Scallions (including tops)
  • 1/4c Salt
  • 4tb Hot pepper flakes
  • 2tb Cayenne pepper

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