Cabbage and Daikon Kimchi with Anchovy recipe. 18
napa cabbage leaves
daikon (chinese icicle radish)
peeled and minced
scallions, spring or green onions
red pepper flakes
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.