Spicy Kimchi
Cabbage and Daikon Kimchi with Anchovy recipe.
Yield
36 servingsPrep
20 minCook
0 minReady
2 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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.
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