Napa cabbage kimchi, or baechu kimchi ... Now that you have this delicious, worth-the-wait giant jar of kimchi prepared and ...

If the cabbage isn’t sufficiently salted ... You can also use wide-mouthed glass jars. The kimchi can be eaten fresh (when it's almost like a salad), lightly aged (so the leaves are still ...

This simple take on a hot kimchi comes from chef Jean-Georges Vongerichten, who sees a lot of similarities between the traditional Korean ferment and the choucroute (French fermented cabbage ...

Transfer the kimchi into a 1-quart jar (or smaller jars if needed). Press down until the brine covers the cabbage, leaving at least 1 inch of space from the lid. If available, place a fermentation ...

Now we’re using it to make kimchi in the kitchen,” wrote Obama, who included a photo of harvested napa cabbage and jars of prepared kimchi. Her recipe spiced things up by offering a gochugaru ...

Along with the photo of the Korean dish, she tweeted: "Last week, we picked Napa cabbage in the garden ... with her comments and photo of jars of kimchi and the harvested cabbages grown in ...

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.