Spicy Kimchi

• 4 pounds napa cabbage leaves
• 1/4 pound daikon (chinese icicle radish)
• 2 cans anchovy fillets
• 4 cloves garlic peeled and minced
• 3 each scallions, spring or green onions
• 1/4 cup salt
• 4 tablespoons red pepper flakes
• 2 tablespoons cayenne pepper

1. Cut the large leaves of Chinese celery cabbage in half lengthwise; then cut all the leaves into 1/2x2 inch slices.
2. Cut the radish into equal pieces and then into 1/2 inch slices.
3. Place cabbage and radishes in a large pot and drain the oil from the anchovies over them.
4. Smash, peel, and mince the garlic.
5. Cut the scallions into thin strips lengthwise and then into 2-inch lengths.
6. Add anchovies, garlic, scallions, salt pepper flakes, and cayenne pepper, and mix thoroughly.
7. Cover the pot tightly and allow to stand for 2 days at room temperature.

cabbage, chinese icicle radish, anchovy fillets, garlic, scallions, salt, red pepper, cayenne pepper

Taken from recipeland.com/recipe/v/spicy-kimchi--39895 (may not work)