Categories: Vegetables, Ethnic, Side dish, Korean 
      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. 
   
  SOURCE: Oriental Cooking 
   
  Shared by Cate Vanicek