Ingredients
- 4 garlic (cloves)
- 4 quarters
- 3 scallions
- 2 lengths
- 2 lengths at the same time
- 1/4 chinese turnip
- 700 gr chinese cabbage
- 34 gr pepper flakes (hot)
- 34 gr salt
- 18 gr cayenne pepper
- 2 packages flat anchovies
anchovies across the grain. Crush the garlic. Cut the scallions into 5 cm 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.
