Spicy Kimchi
Cabbage and Daikon Kimchi with Anchovy recipe. 18
18
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.