I’ve always been very fond of Kimchi; I mean it is a splendid side dish and addition to a lot of dishes. But, at the same time, Kimchi also seems like something exotic, something you’d only have when you go to Korean restaurants or find readymade at Bhatbhateni. And authentic Kimchi sounds like a drag to make with finding Napa cabbage and fermenting the right amount of time with the right pressure. Hence, going back to the word ‘exotic’. So, you can guess my surprise when my bro popped out a simple made-at-home Kimchi when we were making Gimbaab at her house. This might not be the authentic kimchi recipe, but it is easy to make, full of flavor, and will hit the right spot. Here is how Jubi passed on how to make it. Here is what you will need: Radish Fish sauce (you can substitute with mustard seed powder) 3 -4 tablespoons of Chili Flakes Salt as per your liking Sugar as per your liking Spring onions Ginger paste Garlic paste Preparation time: 1.5 hour Instructio...