10 Chinese cabbages
5 white radishes
1 bottle salted anchovy sauce or salted shrimp sauce
powdered red pepper (to taste, but about 1 cup)
1/2 to 1 cup chopped garlic
1 piece (4-5 inches) fresh ginger
1 bunch green onions
1/4 cup sugar
1/2 cup salt
3 Tblsp Flour

The day before preparing the kimchi the cabbage needs to be prepared. The cabbage must soak in salt water for about 12 hours. Use about 10 cups of water and 1/2 cup of salt. This will require a rather large plastic tub.

The next day, mix together 3/2 cups water with 3 Tblsp flour in a small pan. Heat over medium heat and stir until it boils. Then let it cool until room temperature.

Grate the radishes into a large basin or bowl. To these, add the chopped ginger, garlic and green onions. Then let sit until the cabbages are ready.

Remove the cabbages from the salt water bath and squeeze out as much water as possible.

Add the red pepper, anchovy sauce, sugar and the flour water to the vegetable mixture. Wearing rubber gloves, mix the sauce and the vegetables together by hand. When everything is well mixed, take the drained cabbages and rub both sides of the leaves with the sauce mixture the wrap the cabbages into tight bundles. Store the cabbages in an air-tight container, pouring the extra sauce over the cabbages. Refrigerate for at least 1 week, letting the Kimche age. The Kimche will them remain fresh for at least a month.