By Aditi Saraswat
April 2 2026
Making kimchi at home is much easier than you think it is. This Korean fermented side dish is packed with bold flavour and gut-friendly benefits. It gives a tangy kick to everyday simple meals, making them more flavourful. Also, you will not have to worry about any preservatives, since it's homemade.
1 medium napa cabbage 3 tbsp salt 4 cups water 1 tbsp ginger (grated) 5 cloves garlic (chopped) 2 tbsp chilli flakes 1 tbsp sugar 2 tbsp soy sauce or fish sauce 2 spring onions (chopped) 1 small carrot (julienned)
Begin by chopping cabbage into large pieces. Soak them in salted water for at least 2 to 3 hours.
Rinse the soaked cabbage with plain water so that its saltiness is removed. Drain well and gently squeeze to release the excess water.
In a bowl, mix ginger, garlic, chilli flakes, sugar, and soy sauce to make a thick paste. You can adjust the spice level as per your preference.
To this mixture, add carrot and spring onions. and mix well. Add the cabbage and also cover it evenly with the paste.
Move the sauce-coated vegetables into a clean glass jar. Press down everything firmly so that it's tightly packed, and some liquid is released to cover the mixture.
Leave the glass jar at room temperature for around 1 to 2 days so that it can ferment slightly, then keep it in the refrigerator. Use the prepared kimchi at home with any meal you like.