Tame Kimchi

Ingredients

• Servings: 6
• 1/2 medium red onion, sliced thin
• 2 small carrots, julienned, grated or sliced fine
• 1 1/4-1 1/2 lbs napa cabbage, cored and sliced into 1 inch strips (half a medium head)
• 1/4 cup kosher salt or 1/4 cup sea salt
• 5 -6 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 -3 teaspoon hot chili sauce or 1 teaspoon chili flakes
• 2 teaspoons sugar
• 3 tablespoons rice vinegar
• 2 tablespoons canola oil or 2 tablespoons corn oil

Recipe

• 1 in large bowl, combine the red onion, carrots, cabbage, and salt. add just enough water to cover the vegetables.
• 2 let them sit at room temperature overnight. the next day, drain the vegetables.
• 3 add the remaining ingredients, and toss well.
• 4 chill the salad for at least 1 hour before serving.
• 5 it will keep in a sealed container in the refrigerator for up to 7 days.
• 6 variation: this kimchi doesn't undergo a fermenting process, as real kimchi does.
• 7 if you'd like to ferment this kimchi, omit the oil, and put the mixture into a large sterilized jar.
• 8 let the kimchi stand at room temperature for 2-4 days, opening the jar once a day to let out the gases that build up.
• 9 store the kimchi in the refrigerator after this period.
• 10 it will keep for several weeks.