Kimchi is a traditional Korean dish made by fermenting vegetables, primarily napa cabbage and Korean radishes, along with ...

kimchi can be made any time. It is still best made in winter, though, when the baechu (napa cabbage) and mu (daikon) are large, heavy and sweet. If you live near a Korean grocery store ...

For this fresh kimchi recipe, napa cabbage, Asian pear ... You can find gochugaru (Korean chile flakes) and gochujang (fermented chile paste) at your local Asian grocery store or online at ...

The term "kimchi" itself refers to a whole family of preserved vegetables, but folks will often hear the word and think of ...

Joanne Lee, executive chef of the Arisun group of restaurants, shares a traditional family recipe for kimchi which has been passed down from her mother. Credit: Tammi Kwok ...

Along with the photo of the Korean dish, she tweeted: "Last week, we picked Napa cabbage in the garden. Now we're using it to make kimchi in the kitchen. Make it at home." The recipe was posted on ...

as only an ajumma, or Korean 'auntie', can - before grabbing an entire napa cabbage kimchi from out of its packaging with her bare fist, rearing back and unleashing the fully loaded kimchi across ...

Kimchi is a Korean food staple. It’s pretty much the Asian version of sauerkraut (a fermented cabbage dish from Germany). They eat it almost every day as an accompaniment to their meals.

If Korea has a national dish, kimchi is it. It would be unthinkable to serve a meal without this spicy side dish—made of fermented vegetables, usually cabbage. It is so celebrated in Korean cuisine ...