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Spicy Kimchi

 

Cabbage and Daikon Kimchi with Anchovy recipe.
18

Yield

36

servings

Prep

20

min

Cook

0

min

Ready

2

days

 

Ingredients

4 pounds napa cabbage leaves
*
¼ pound daikon (chinese icicle radish)
*
2 cans anchovy fillets
4 cloves garlic
peeled and minced
3 each scallions, spring or green onions
¼ cup salt
4 tablespoons red pepper flakes
2 tablespoons cayenne pepper

Directions

Cut the large leaves of Chinese celery cabbage in half lengthwise; then cut all the leaves into 1/2x2 inch slices.

Cut the radish into equal pieces and then into ½ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 8g (0.3 oz)
Amount per Serving
Calories 939% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 878mg 37%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 7% Vitamin C 2%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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