Kim Chee #3
Kim Chee #3, a condiments recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Kim Chee #3
Ingredients
- 4 lb Chinese celery cabbage (napa
- 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
Method
- 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. - cabbage) 1/4 lb Chinese white radish.
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