the three types of kimchi he mentioned "often require less time and effort [to make] compared to tongbaechu." For best results, Shim recommends home cooks "always use fresh, high-quality ...

“If there were no kimchi, I couldn’t live.” 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 ...

Kimchi is a traditional Korean dish made by fermenting vegetables — most commonly napa cabbage and radishes — with ingredients like garlic, ginger, chili peppers, and fish sauce and submerging ...

Su Jin has made kimchi as a hobby since her childhood in South Korea — but these days, she preps it in much larger batches. Her kimchi can be found everywhere from farmers markets to food co-ops, ...

While all kimchi involves fermentation, traditional kimchi jjigae is made with aged kimchi, which is fermented for over six months at low temperatures. Aged kimchi has a more concentrated flavor ...

A seventh-grade social studies class at Monte Cassino uniquely explores new cultures through cooking. Instead of using ...

If there’s one food nutritionists are always telling us to eat more of, it’s kimchi. So rather than take out a second mortgage on £5 pots of the stuff, here’s how to make your own at home ...

A vegan version of the Korean stew kimchi jjigae made here with tofu, kimchi and gochujang, a fermented condiment made from red chillies. Each serving (excluding rice and toppings) provides 231 ...

The chefs match those with dishes such as the king crab and the oi kimchi salad (made with cucumbers); tuna and caviar with baek (mild white kimchi) kimchi; and foie gras mandu with mukeunji ...