By Shreya Sarpal
February 26, 2026
Kimchi recipe is Korea’s most loved fermented side, packed with probiotics and bold chilli flavour. Crunchy cabbage slowly develops a tangy kick, and honestly, one bite with rice or noodles makes you crave another fork instantly.
1 medium napa cabbage 2 tbsp salt 4 minced garlic cloves 1 tsp grated ginger 2 tbsp Korean chilli flakes (gochugaru) 1 tbsp sugar 2 tbsp soy sauce 3 chopped spring onions 1 julienned small carrot
Cut cabbage into large pieces, massage with salt and rest until slightly wilted.
Rinse lightly to remove extra salt and squeeze out water gently.
Mix garlic, ginger, chilli flakes, sugar and soy sauce into a thick paste.
Toss cabbage, carrot and spring onions with the spicy paste evenly.
Pack into a jar, ferment 2-3 days at room temperature, then refrigerate.