By Rajlakshmi
April 20, 2026
Kimchi is a traditional Korean dish made of fermented vegetables. It is usually made with cabbage, radish, or cucumber, and is often seasoned with ginger, garlic, chilli peppers, and other spices.
2.5kg napa cabbage 1 cup sea salt 1 cup water ¾ cup gochugaru (Korean pepper flakes) ¾ cup hot water ¾ cup apple juice 6 tbsp fish sauce 3 tbsp sugar 8 cloves minced garlic 12 scallions, cut 1 inch wide 1 cup carrots, julienned
Cut the cabbage into quarters, remove the core, then cut it into inch-wide chunks.
In a large bowl, add the cabbage and sprinkle it with salt, pour over the water and then mix thoroughly. Leave it to marinade for half an hour.
For the kimchi paste, mix all the ingredients, ensuring all the vegetables are well covered in the sauce.
After 30 minutes, rinse the cabbage thoroughly with cold water and squeeze out the excess liquid.
Combine the cabbage with the kimchi paste and mix well. Serve or store kimchi in airtight containers.
You can make kimchi rice as well. You could give this dish an Indian twist by adding your favourite Indian spices.