Free Recipe Kim Chee #3
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 1
Ingredients for Kim Chee #3 Recipe
4 lb Chinese celery cabbage (napa
-cabbage)
1/4 lb Chinese white radish
2 cn (small ones) flat anchovies
4 Cloves (large) garlic
3 Scallions (including tops)
1/4 c Salt
4 tb Hot pepper flakes
2 tb Cayenne pepper
Kim Chee #3 Preparation
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 Date: Sat, 22 Jun 1996 19:03:28 -0400 From: BobbieB1@aol.com MM-Recipes Digest V3 #174 From the MealMaster recipe list. Downloaded from Glen”s MM Recipe Archive, .
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