By Shreya Sarpal
March 12, 2026
Crunchy napa cabbage slowly soaks up chilli flakes, garlic, ginger, and fish sauce in this kimchi recipe, developing deep tangy heat as it ferments and turning simple rice bowls, noodles, or fried rice into something unforgettable.
1 medium napa cabbage 3 tbsp salt 4 cups water 5 minced garlic cloves 1 tbsp grated ginger 1 tbsp sugar 2 tbsp fish sauce 3 tbsp Korean chilli flakes (gochugaru) 3 chopped spring onions 1 small carrot, julienned
Cut napa cabbage into large chunks, mix with salt and water, and leave for 1–2 hours until slightly wilted
Rinse cabbage thoroughly with cold water and squeeze gently to remove extra moisture
Mix garlic, ginger, sugar, fish sauce, and chilli flakes in a bowl to create a thick red paste
Add spring onions and carrot, then coat the cabbage thoroughly with the spice mixture
Pack tightly into a jar and leave at room temperature for 24-48 hours before refrigerating