Prep Time: 0 mins
Total Time: 0 mins
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
2tablespoons canola oil or 2tablespoonscorn oil
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.
“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!”