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 ...

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 ...

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

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 you watch K-dramas, you have probably spotted the red, juicy, fermented cabbage that Koreans love to serve with every meal: kimchi! Hearing its crunchiness and vibrant color will certainly ...

“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 ...

GANGNEUNG, South Korea--Korea’s famous kimchi is falling victim to climate change, with scientists, farmers and manufacturers saying the quality and quantity of the napa cabbage that is pickled ...

Kimchi fermented by kimchi cabbage-derived microorganisms showed that the strains of in the genus Leuconostoc, Weissella, and Lactobacillus formed dominant communities. On the other hand ...

Meanwhile, those men with a higher intake of cabbage kimchi (over three servings a day) had 10 per cent lower odds of obesity and excess weight around their stomach and abdomen. The risk was 8 per ...