• 1serving

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Nutrition Info . . .

VitaminsA, B2, B3, B9, C
MineralsNatrium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 pounds chinese celery cabbage -- (napa, cabbage)

  3. 1/4 pound chinese white radish

  4. 2 cans flat anchovies -- (small ones)

  5. 4 large clov garlic

  6. 3 scallions -- (including tops)

  7. 1/4 cup salt

  8. 4 tablespoons hot pepper flakes

  9. 2 tablespoons cayenne pepper

Instructions Jump to Ingredients ↑

  1. 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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