Casual Kimchi - {Mak Kimchi I}

Casual Kimchi - {Mak Kimchi I}
Casual Kimchi - {Mak Kimchi I}

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 4

    pounds Chinese cabbage (the long, straight-leafed variety)

  • 1/4

    pound Chinese turnip

  • 2

    cans flat anchovies

  • 4

    garlic cloves - (to 5)

  • 3

    scallions

  • 1/4

    cup salt

  • 4

    tablespoons hot pepper flakes

  • 2

    tablespoons cayenne pepper

Directions

Remove the large outside leaves of the cabbage. Cut them in half lengthwise, then cut across the grain into 2-inch lengths. Cut all the inside leaves into 2-inch lengths at the same time. Place the cabbage in a very large pot. Quarter the turnip, then slice across the grain holding the 4 quarters together for more speed and convenience in slicing. Pour the oil from the anchovies over the cabbage and turnip. Slice the anchovies across the grain. Crush the garlic. Cut the scallions into 2-inch lengths, then slice thin lengthwise. Add these ingredients to the pot. Season with salt, pepper flakes and cayenne pepper, and mix thoroughly. Cover the pot and let the mixture stand at room temperature for 2 days. Casual kimchi will keep at least 10 days. Refrigerate in a jar. This recipe yields 16 servings.

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