4 lb chinese celery cabbage (napa cabba, ge)
1/4 lb chinese white radish
2 can (small ones) flat anchovies
4 large cloves garlic
3 scallions (including tops)
1/4 cup salt
4 tbsp hot pepper flakes
2 tbsp cayenne pepper
Directions
PREPARATION: Cut the large leaves of Chinese celery
cabbage in half lengthwise; then cut all the leaves
into 1/2-inch by 2-inch slices. Cut the radish into
equal pieces and then into 1/2-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. This Kim Chi will keep for 2 weeks if
refrigerated in a tightly covered jar.
SOURCE: Oriental Cooking
Shared by Cate Vanicek
Servings: 1 servings
Kim Chee - 2 Recipe brought to you by Recipe Ideas
Categories: Korean
The History of Recipes
We can read the history of `recipes` far back into distant history, in truth as far as pharonic Egypt, and maybe further still. However, sadly, these old cook books were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
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We hope you enjoy this Kim Chee 2 recipe.
