| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Vegetable |
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Chinese celery cabbage (napa cabbage) |
| 1/4 |
lb |
Chinese white radish |
| 2 |
cn |
(small ones) flat anchovies |
| 4 |
|
Cloves (large) garlic |
| 3 |
|
Scallions (including tops) |
| 1/4 |
c |
Salt |
| 4 |
tb |
Hot pepper flakes |
| 2 |
tb |
Cayenne pepper |
INSTRUCTIONS
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
Date: Sat, 22 Jun 1996 19:03:28 -0400
From: BobbieB1@aol.com
MM-Recipes Digest V3 #174
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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