By Smriti Dey
January 1, 2026
Kimchi is a great substitute for achar because it has the same sharp taste, depth, and fermented richness that make simple meals taste better. It stays fresh in storage and adds crunch, flavour, and freshness. Its strong flavour goes well with Indian food, giving the old idea of a side pickle a new twist.
1 medium napa cabbage (about 800 g) 2 tablespoons salt 1 tablespoon sugar 1 tablespoon ginger grated 1 tablespoon garlic minced 1 tablespoon Korean red chilli flakes (gochugaru) 2 tablespoons fish sauce or optional soy 1 medium carrot julienned 3 spring onions chopped
Cut the cabbage into pieces and rub salt between the layers. Let it sit for an hour to soften.
To get rid of extra salt, rinse the cabbage and then lightly squeeze it to get rid of water.
To make the paste, mix together ginger, garlic, sugar, chilli flakes, and fish sauce.
Mix the paste with the cabbage, carrot, and spring onions until everything is well covered.
Put tightly into a jar and let sit at room temperature for 24 hours. Then put it in the fridge to ferment.