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Making Of Kimchi Salad:Korean And Indian style

Kimchi is a traditional Korean dish made from fermented vegetables, primarily Napa cabbage and Korean radishes, along with various seasonings. It's a staple in Korean cuisine and is known for its tangy and spicy flavors. The fermentation process gives kimchi its unique taste and also provides health benefits due to the presence of probiotics.

Here's a basic recipe for making Napa cabbage kimchi:


- 1 large Napa cabbage (about 2 pounds)

- 1/4 cup sea salt or kosher salt

- Water (for soaking)

- 1 tablespoon grated ginger

- 4-5 garlic cloves, minced

- 1 tablespoon sugar

- 3 tablespoons fish sauce or soy sauce (for a vegan version, use a plant-based alternative)

- 3 tablespoons Korean red pepper flakes (Gochugaru) or adjust to your preferred spice level

- 3-4 green onions, chopped

- 1 medium Korean radish or daikon radish, julienned

- Optional additions: shredded carrots, Asian chives, or other vegetables


1. Cut the Napa cabbage in half lengthwise and then cut each half into 2-inch wide strips. Remove the core, and rinse the cabbage thoroughly to remove any dirt.

2. In a large bowl, dissolve the salt in water to create a brine. Submerge the cabbage strips in the brine, making sure they are fully covered. Let it soak for about 2-3 hours, flipping the cabbage halfway through.

3. While the cabbage is soaking, prepare the kimchi paste. In a separate bowl, mix the grated ginger, minced garlic, sugar, fish sauce (or soy sauce), and Korean red pepper flakes to form a thick, red paste. Adjust the amount of pepper flakes based on your spice preference.

4. Rinse the salted cabbage thoroughly under cold running water to remove excess salt. Gently squeeze out the water from the cabbage.

5. Add the chopped green onions, julienned radish, and any optional vegetables to the kimchi paste. Mix everything together, ensuring that the vegetables are well coated with the spicy paste.

6. Take each cabbage strip and spread the kimchi paste between the leaves, layer by layer.

7. Once all the cabbage strips are coated and assembled, pack them tightly into a clean glass jar or an airtight container. Leave some space at the top as kimchi may expand during fermentation.

8. Press down on the kimchi to remove any air bubbles and ensure the vegetables are fully submerged in the liquid that will be released during fermentation.

9. Seal the jar or container and let it sit at room temperature for 1-2 days to initiate the fermentation process. Then, transfer the kimchi to the refrigerator to slow down the fermentation. The kimchi will continue to develop its flavors over time.

10. After a few days in the refrigerator, the kimchi will be ready to eat. It can be enjoyed as a side dish, added to various Korean dishes, or even used in kimchi fried rice.

Remember that kimchi is a versatile dish, and there are many variations and regional differences in making it. Feel free to adjust the seasonings and ingredients to suit your taste preferences. Enjoy your homemade kimchi!

And Indian style khimchi quick and easy

Indian-style "khimchi" is a quick and easy version of the traditional Korean kimchi, adapted with Indian flavors. This quick pickled version allows you to enjoy a tangy and spiced cabbage dish without the fermentation process. Here's a simple recipe for Indian-style khimchi:


- 1 small head of cabbage, shredded or thinly sliced

- 1 large carrot, julienned

- 1/2 cup white vinegar or apple cider vinegar

- 1 tablespoon grated ginger

- 2-3 garlic cloves, minced

- 1 teaspoon mustard seeds

- 1 teaspoon cumin seeds

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder (adjust to your spice preference)

- 1 tablespoon sugar

- 1 teaspoon salt

- 2 tablespoons vegetable oil


1. In a large mixing bowl, combine the shredded cabbage and julienned carrot.

2. In a separate small bowl, mix the vinegar, grated ginger, minced garlic, mustard seeds, cumin seeds, turmeric powder, red chili powder, sugar, and salt to create the pickling spice mix.

3. Heat the vegetable oil in a pan over medium heat. Add the pickling spice mix to the oil and cook for 1-2 minutes, stirring continuously. The spices will release their flavors and aromas.

4. Pour the hot pickling spice mix over the cabbage and carrot in the mixing bowl. Toss everything together, ensuring that the vegetables are coated evenly with the spice mix.

5. Let the Indian-style khimchi sit at room temperature for at least 30 minutes to allow the flavors to meld together.

6. After the resting time, your Indian-style khimchi is ready to serve.

You can enjoy it immediately as a zesty side dish or accompaniment to your favorite Indian meals.

This quick and easy Indian-style khimchi is a delightful way to add some spice and tang to your meals without the need for fermentation. It can be stored in the refrigerator for a few days, but it's best when consumed within a day or two of making it. Feel free to adjust the spices and seasonings to suit your taste preferences. Enjoy!

You can search for "kimchi benefits Mayo Clinic" on any search engine to find relevant articles.



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