Kimchi in the Chinese cuisine is very similar to the Indian pickle. Kimchi is much healthier than the Indian pickle as not a single drop of oil is added to it. On the other hand it is soaked in the Kosher salt water and seasoned with ginger root and chilli flakes, half the amount of spice used in Indian pickle…I have never tasted Kimchi, but I am sure that it will taste great.
It is not necessary to use Napa cabbage, you can use a normal cabbage and it is gonna taste similar to Kimchi. Salt water is a good preservative, and the best part is your vegetable will taste fresh and retain its greenness even after a year’s storage.
Thanks About.com
