*  Exported from  MasterCook  *
 
                                KIM CHEE #3
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Korean                           Condiments
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       lb           Chinese celery cabbage (napa
                         - cabbage)
      1/4   lb           Chinese white radish
    2       cn           (small ones) flat anchovies
    4       lg           Cloves garlic
    3                    Scallions (including tops)
      1/4   c            Salt
    4       tb           Hot pepper flakes
    2       tb           Cayenne pepper
 
   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.
  
 
 
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