Kimchi is a versatile dish that’s healthy, easy to make, and will get you into the spirit of the 2018 Winter Olympics.

The dish is made with fermented vegetables and is a spicy staple of the Korean diet. It can be consumed as a side-dish, in soups or pureed into a tangy sauce for cooked dishes.

While most of the ingredients should be available at your local grocery store, you might have to visit a Korean market to get few items (like the Korean red powder and Korean salted shrimp).

Prepping the kimchi.
Prepping the kimchi.


  • ½ head of Napa cabbage
  • ¼ cup kosher salt
  • ¾ tsp of granulated sugar
  • ½ cup of daikon radish, peeled and cut
  • 2 medium scallions, cut into 1-inch pieces
  • 2 tsp garlic, peeled and minced
  • 2 Tbsp of ginger, peeled and minced
  • 2 Tbsp of fish sauce
  • 3 Tbsp Korean red pepper powder (this is where the spice comes from)
  • 1 tsp Korean salted shrimp


1. Cut up the cabbage into 2-inch pieces, discarding the root end. Place cabbage in a large bowl, sprinkle with salt and toss mixture until the cabbage is coated. Then add water, making sure the cabbage is mostly submerged. Coverage mixture and let it sit overnight.

2. Drain the cabbage and rinse with water, gently squeezing out excess liquid. Set aside.

3. Add the rest of the ingredients to a separate bowl and mix together.

4. Place the cabbage in the bowl with the rest of the ingredients and toss with your hands until all the veggies are coated.

5. Then you’ll need something to put the concoction in. Mason jars work great. Pack the mixture and seal your jars.

6. Store in a dark, cool place for about 24 hours. Open the jar briefly, then reseal and refrigerate for at least two days before enjoying. Kimchi lasts up to a month in the refrigerator.