Tame Kimchi

Description
It's very garlicky!! This recipe is for 6 servings.

Ingredients

 * 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 sea salt
 * 5-6 	cloves garlic, minced
 * 1 	tablespoon fresh ginger, minced
 * 1-3 	teaspoon Hot Chili sauce or chili flakes
 * 2 	teaspoons sugar
 * 3 	tablespoons Rice Vinegar
 * 2 	tablespoons Canola Oil or Corn Oil

Directions

 * 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.
 * Variation: This kimchi doesn't undergo a fermenting process, as real kimchi does.
 * 1) If you'd like to ferment this kimchi, omit the oil, and put the mixture into a large sterilized jar.
 * 2) 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.
 * 3) Store the kimchi in the refrigerator after this period.
 * 4) It will keep for several weeks.