Tame Kimchi

Name: Tame Kimchi
Ingredients: 12 medium red onion, sliced thin; 2 small carrots, julienned, grated or sliced fine; 1 14-1 12 lbs napa cabbage, cored and sliced into 1 inch strips (half a medium head); 14 cup kosher salt or 14 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

10 ingredients

12 steps

Ingredients

12 medium red onion, sliced thin
2 small carrots, julienned, grated or sliced fine
1 14-1 12 lbs napa cabbage, cored and sliced into 1 inch strips (half a medium head)
14 cup kosher salt or 14 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

Directions

1

In large bowl, combine the red onion, carrots, cabbage, and salt.
2

Add just enough water to cover the vegetables.
3

Let them sit at room temperature overnight.
4

The next day, drain the vegetables.
5

Add the remaining ingredients, and toss well.
6

Chill the salad for at least 1 hour before serving.
7

It will keep in a sealed container in the refrigerator for up to 7 days.
8

Variation: This kimchi doesn't undergo a fermenting process, as real kimchi does.
9

If you'd like to ferment this kimchi, omit the oil, and put the mixture into a large sterilized jar.
10

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.
11

Store the kimchi in the refrigerator after this period.
12

It will keep for several weeks.