Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut pork in bite-size chunks or strips. combine all ingredients into saucepan and bring to boil. stir occasionally. simmer over medium heat until kimchee is tender. serve with steamed white rice. note: this recipe is not as liquidy as traditional chigae (stew). variations: pork ribs can be used as well, suggest boiling sliced ribs and draining fat prior to cooking w/kimchee.

Target recipe: slice the cabbage, carrot, and radishes thin and into 2 1/2 inch long strips. toss with the scallions and soy sauce and water. cover and let stand overnight at room temperature. drain liquid from the veg-save liquid and add honey and vinegar-whisk well. add the ginger, garlic and peppers to the veg and pack into a sterilized quart jar. pour liquid into jar and add water if needed to cover veg. cover loosely with a lid and let sit at room temp for 3-5 days. you will see that the liquid will bubble and the flavor will be sour. now you want to refrigerate for about 4 days, the cabbage will become translucent and will be ready to serve at this point. you can keep this in the fridge for 2 months. makes 1 quart.