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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | 6. Variation: This kimchi doesn't undergo a fermenting process, as real kimchi does. | 7. If you'd like to ferment this kimchi, omit the oil, and put the mixture into a large sterilized jar. | 8. 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. | 9. Store the kimchi in the refrigerator after this period. | 10. It will keep for several weeks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red onion	1/2		sliced	22.0	5.1370000000000005	0.605	0.055
carrot	2		julienned grated sliced	41.0	9.58	0.93	0.24
napa cabbage	1 1/4 - 1 1/2		cored sliced	0.0	0.0	0.0	0.0
kosher salt	1/4	cup		-	-	-	-
garlic	5 -6	cloves	minced	0.0	0.0	0.0	0.0
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
hot chili sauce	1 -3	teaspoon		-	-	-	-
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
rice vinegar	3	tablespoons		-	-	-	-
canola oil	2	tablespoons		247.52	0.0	0.0	28.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.