Spicy Kimchi

Directions

Cut the large leaves of Chinese celery cabbage in half lengthwise; then cut all the leaves into ½×2 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.