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Kim Chee #3

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      Title: KIM CHEE #3
 Categories: Korean, Condiments
      Yield: 1 Servings
 
      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.
 
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