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.

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 ...

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 ...

If there’s one food nutritionists are always telling us to eat more of, it’s kimchi ... the rest of the cabbage head well and cut into thick (5-6cm) strips. Using a jug, make a brine by ...

Rinse the cabbage well under cold water to get rid of any excess salt after it has softened. After thorough draining, set ...