Tame Kimchi

Tame Kimchi

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 6
  • About This Recipe

    “It’s very garlicky!! “


  • 1/2 mediumred onion, sliced thin
  • 2smallcarrots, julienned, grated or sliced fine
  • 1 1/4-1 1/2 lbsnapa cabbage, cored and sliced into 1 inch strips( half a medium head)
  • 1/4 cup kosher salt or 1/4 cupsea salt
  • 5 -6clovesgarlic, minced
  • 1tablespoonfresh ginger, minced
  • 1 -3teaspoon hot chili sauce or 1teaspoonchili flakes
  • 2teaspoonssugar
  • 3tablespoonsrice vinegar
  • 2tablespoons canola oil or 2tablespoonscorn oil
  • Directions

  • In large bowl, combine the red onion, carrots, cabbage, and salt. Add justenough water to cover the vegetables.
  • Let them sit at room temperatureovernight.The next day, drain the vegetables.
  • Add the remaining ingredients,and toss well.
  • Chill the salad for at least 1 hour before serving.
  • It will keepin a sealed container in the refrigerator for up to 7 days.
  • Variation: This kimchi doesn’t undergo a fermenting process, as real kimchidoes.
  • If you’d like to ferment this kimchi, omit the oil, and put the mixtureinto a large sterilized jar.
  • Let the kimchi stand at room temperature for 2-4days, opening the jar once a day to let out the gases that build up.
  • Store thekimchi in the refrigerator after this period.
  • It will keep for several weeks.
  • Reviews

  • “Nice flavor though I think we’d like a bit more heat.I served it with Korean Hamburgers #28549 which was a nice choice to go with this.Thanks!”