For this fresh kimchi recipe, napa cabbage, Asian pear, and cucumber are quickly sautéed with vinegar, fish sauce, and spices to make an easy warm salad or condiment. What is the difference ...

If kimchi isn’t a part of your life right now, please reconsider the choices you have made. Here are nine facts about kimchi to think about as you get with the programme. In April 2008, Yi So ...

In a bowl, toss the cabbage with the salt and squeeze it to soften slightly. Cover with a small plate and a heavy can and let stand at room temperature for 1 hour. Pour off any liquid. Stir in the ...

These days, with fresh ingredients available year-round from across the world, kimchi can be made any time. It is still best made in winter, though, when the baechu (napa cabbage) and mu (daikon ...

Kimchi is a traditional Korean dish made by fermenting vegetables, primarily napa cabbage and Korean radishes, along with various seasonings such as chili powder, garlic, ginger, scallions and salt.

While there, I persuaded an elderly friend of my sister-in-law to show me how she made kimchi. When we arrived ... a bucket of napa cabbage she'd started salting the night before, and two kinds ...

Kimchi Jjigae starts with a simple broth infused with dried anchovies to lend it a bit of umami, while rendered fat from browned pork belly adds succulence. Fresh cabbage kimchi (homemade or store ...