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Add a photoServings: 12
Ingredients
- 4 lb Chinese cabbage (the long- Straight leafed variety)
- 1/4 lb Chinese turnip
- 2 can Flat anchovies
- 4 x Cloves Garlic (or possibly 5)
- 3 x Scallions
- 1/4 c. Salt
- 4 Tbsp. Warm pepper flakes
- 2 Tbsp. Cayenne pepper
Directions
- 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 in these ingredients to the pot.
- Season with salt, pepper flakes and cayenne pepper, and mix thoroughly.
- Cover the pot and let the mix stand at room temperature for 2 days.
- Casual kimchi will keep at least 10 days. Chill in a jar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 12 servings | |
| Calories 46 | |
| Calories from Fat 11 | 24% |
| Total Fat 1.24g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 2726mg | 114% |
| Potassium 449mg | 13% |
| Total Carbs 5.83g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.06g | 1% |
| Protein 4.69g | 8% |
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