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Categories:Viewed: 56 - Published at: 8 years ago
Ingredients
- 4 pounds napa cabbage leaves
- 1/4 pound daikon (chinese icicle radish)
- 2 cans anchovy fillets
- 4 cloves garlic peeled and minced
- 3 each scallions, spring or green onions
- 1/4 cup salt
- 4 tablespoons red pepper flakes
- 2 tablespoons cayenne pepper
Method
- Cut the large leaves of Chinese celery cabbage in half lengthwise; then cut all the leaves into 1/2x2 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.
