Title: Kim chee #3
 Categories: Korean, Condiments
      Yield: 1 Servings
 
      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.