Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        chinese celery cabbage -- (napa, cabbage)
     1/4  pound         chinese white radish
   2      cans          flat anchovies -- (small ones)
   4      large         clov  garlic
   3                    scallions -- (including tops)
     1/4  cup           salt
   4      tablespoons   hot pepper flakes
   2      tablespoons   cayenne pepper

Preparation:

Cut the large leaves of Chinese celery cabbage in half lengthwise; then cut all the leaves into 1/2-inch by 2-inch slices. Cut the radish into equal pieces and then into 1/2-inch slices. Place cabbage and radishes in a large pot and drain the oil from the anchovies over them. Smash, peel, and mince the garlic. Cut the scallions into thin strips lengthwise and then into 2-inch lengths. Add anchovies, garlic, scallions, salt pepper flakes, and cayenne pepper, and mix thoroughly. Cover the pot tightly and allow to stand for 2 days at room temperature. This Kim Chi will keep for 2 weeks if refrigerated in a tightly covered jar.