Kim Chee #3 Recipe

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Kim Chee #3 Recipe

 

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Kim Chee #3

 

Ingredients

4 lb chinese celery cabbage (napa cabba, ge)
1/4 lb 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



 

Preparation

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.

 

 

Servings: 1

 

 

 

 


 

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