1/2 medium red onion, sliced thin
2 small carrots, julienned, grated or sliced fine
1 1/4 to 1 1/2 pounds nappa cabbage, cored and sliced into 1-inch strips
1/4 cup kosher or sea salt
5 to 6 garlic cloves, minced
1 Tbsp minced fresh ginger
1 to 3 tsp hot chile sauce, or 1 tsp chile flakes
2 tsp sugar
3 Tbsp rice vinegar
2 Tbsp canola or corn oil
In large bowl, combine the red onion, carrots, cabbage, and salt.
Add just enough water to cover the vegetables. Let them sit at room
temperature overnight. 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 keep in a sealed container in
the refrigerator for up to 7 days.
Variation: This kimchi doesn't undergo a fermenting process, as
real kimchi does. If you'd like to ferment this kimchi, omit the
oil, and put the mixture into a large sterilized jar. 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. Store the kimchi in the
refrigerator after this period. It will keep for several weeks.