Spicy Kimchi

1. 1

   Cut the large leaves of Chinese celery cabbage in half lengthwise; then cut all the leaves into 1/2x2 inch slices.

2. 2

   Cut the radish into equal pieces and then into 1/2 inch slices.

3. 3

   Place cabbage and radishes in a large pot and drain the oil from the anchovies over them.

4. 4

   Smash, peel, and mince the garlic.

5. 5

   Cut the scallions into thin strips lengthwise and then into 2-inch lengths.

6. 6

   Add anchovies, garlic, scallions, salt pepper flakes, and cayenne pepper, and mix thoroughly.

7. 7

   Cover the pot tightly and allow to stand for 2 days at room temperature.

No additional tips available.