Tame Kimchi

Description
It's very garlicky!! This recipe is for 6 servings. and it will make your breath stank like tha Bank

Ingredients

 * ½ medium red onion, sliced thin
 * 2 small carrots, julienned, grated or sliced fine
 * 1¼-1½ lbs napa cabbage, cored and sliced into 1 inch strips (half a medium head)
 * ¼ 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.
 * 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.

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.