View source for Casual Kimchi

== Ingredients ==
* 4 lb [[Napa cabbage|Chinese cabbage]] (the long-straight leafed variety)
* ¼ lb [[Chinese turnip]]
* 2 can flat [[anchovy|anchovies]]
* 4 or 5 cloves [[garlic]]
* 3 [[scallions]]
* ¼ cup [[salt]]
* 4 tbsp [[hot pepper flakes]]
* 2 tbsp [[cayenne pepper]]

== Procedures ==
# Remove the large outside leaves of the [[cabbage]].
# Cut them in half lengthwise, then cut across the [[cereals|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 [[cereals|grain]] holding the 4 quarters together for more speed and convenience in slicing.
# Pour the [[oil]] from the [[anchovy|anchovies]] over the [[cabbage]] and [[turnip]].
# Slice the [[anchovy|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.

[[Category:Meat Recipes]]
[[Category:Korean cuisine]]
[[Category:Kimchi Recipes]]
[[Category:Anchovy Recipes]]
[[Category:Jícama Recipes]]
[[Category:Napa cabbage Recipes]]
[[Category:Dried chile pepper Recipes]]