Kimchi is an ancient method of preserving food, recipes have been found that date back almost 2,000 years! It was a way to keep vegetables over the winter and was not seasoned with spicy peppers until modern times. One of the most popular vegetables used today (Napa Cabbage) is actually a modern ingredient. Traditionally roots and other firm vegetables were prepared to eat through the Winter months and fresh greens were used as the seasons changed. We love the flavor of Kimchi and this recipe only has to marinate overnight. Not all Kimchis are fermented, some are fresh and gave us the inspiration for this delicious salad. You can add more veggies and keep this in the refrigerator for a week or so without getting into an active fermentation process.