A few weeks ago, I took a day off to spend some time with the kimchi guru (aka my mom) and learned how to make some kimchi!! She showed me three different types of kimchi: Gutjeori (겉절이) – Napa Cabbage Kimchi Salad (not fermented), Kkadugi (깍두기) – Radish Cube Kimchi and Musaengchae (무생채) – Radish Kiimchi Slaw. We made all this just using 1 small Napa cabbage and 2 small radishes. I love all types of fermented kimchies but also love preserved and quickly tossed kimchies like this one that you can serve like salad at dinner time. She also shared her secret ingredient which makes it clean (깔끔한맛), less salty and less fishy taste. Just the way I like it! Give it a try this weekend and store it in your fridge to eat with your family for days.