16/01/2026
Fermenting flavours, Korean style 🥬🌶️
• Homemade kimchi = pure magic ✨
• Bold, spicy & beautifully fermented ❤️ • Spice, crunch & culture in every bite 🌶️
• Kimchi love at first crunch 😍
• When cabbage turns iconic 🥬🔥 Ingredients
• 1 medium Napa/Chinese cabbage
• 3 tbsp salt
• Water (as needed)
For kimchi paste:
• 1 tbsp rice flour
• ½ cup water
• 1 tbsp sugar
• 4–5 tbsp Korean red chilli flakes (Gochugaru)
(You can adjust spice level)
• 1/2 inch ginger • 6 to 8 garlic cloves • 2 onions
• 2 tbsp soy sauce
• 1 tsp vinegar (optional) • 1/4 cup Salt
Vegetables:
• 1 carrot (julienned)
• 3 spring onions (chopped) Method - Cut the cabbage into bite-sized pieces, wash well, and sprinkle salt evenly. Mix and keep it aside for 1–1.5 hours until the cabbage softens. Rinse the cabbage 2–3 times with water and drain completely. In a pan, cook rice flour with water on low flame until it thickens; let it cool and mix in sugar. In a bowl, combine this rice paste with Korean red chilli flakes, garlic paste, ginger paste, soy sauce Add julienned carrot, chopped spring onions, and then mix well. Finally, add the cabbage and gently coat it with the paste. Transfer to a clean glass jar and keep at room temperature for 1–2 days for fermentation, then refrigerate. Kimchi tastes best after a few days.
