Casual Kimchi (Korean Mak Kimchi)

Recipe Ingredients

4 lbs	1816g / 64oz	Chinese cabbage*
1/4 lb	113g / 4oz	Chinese turnip
2		Flat anchovies
4		Garlic (or 5)
3		Scallions
1/4 cup	59ml	Salt
4 tablespoons	60ml	Hot pepper flakes
2 tablespoons	30ml	Cayenne pepper

Recipe Instructions

* the long straight leafed variety

1. 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.

2. Quarter the turnip, then slice across the grain holding the 4 quarters together for more speed and convenience in slicing.

3. 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.

Source:
"Casbah" Brand Couscous Package

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