Every family in Korea has its own recipe for kimchi. When Chinese cabbage is fermented, it is a communal culinary event. Asian food blogger Stefan Leistner prepares it as follows: Ingredients ...

This classic kimchi recipe from Marja and Jean-Georges Vongerichten includes napa cabbage, ginger, and garlic that's been fermented for three full days. Jean-Georges Vongerichten is one of the ...

In the spirit of kimjang, this recipe makes a lot of kimchi. I keep some for myself and give the rest to friends. The kimchi base is enough for 3.5kg to 4.5kg (7¾-10lbs) of cabbage. If you use ...

Kimchi:Cabbage soaked in the flavors of garlic, ginger, soya sauce, vinegar and chilli flakes. Here's Kimchi Salad recipe for you, a Korean favorite!

Cabbage is a crunchy and affordable vegetable that adds flavor and nutrition to any meal. If cabbage only makes an appearance ...

But the name appealed, as did the ferments involved: kraut (ie, sauerkraut), kefir, kombucha and kimchi. Now my kitchen is filled with mason jars and crockpots that occasionally need burping. I ...

Since 2006 Korea has run a trade deficit of the national dish every year—except 2009, when the value of imports decreased because of the strong Chinese ... kimchi-making season, usually in November, ...

Reject heads that look wilted, limp or bruised. Stored unwashed in a plastic bag in the salad drawer of the fridge, Chinese cabbage should keep well for a few weeks. Only freeze crisp, young cabbage.

By Kim Ji-soo She is a master of kimchi, and not just the traditional kind made of Chinese cabbage and radish. Kim Soon-ja, 60, also uses a wide array of other produce such as broccoli, mangosteen ...