Kimchi, South Korea's signature dish ... Then cut each quarter into 5 cm pieces. Rinse well in cold water, then place in a ...

Kimchi generally contains cabbage, but don’t worry – it doesn’t taste like boiled cabbage. It’s salty, slightly sour, and really refreshing as you eat it cold. It’s also really crunchy ...

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 ...

Heat oil in Dutch oven over high. Add pork in an even layer; cook, undisturbed, until browned on 1 side, about 3 minutes.

The list of restricted items are clear about what can and can’t be taken onto a plane, either as carry-on or in hold luggage.

2. Stack up the leaves and cut in half vertically to make two almost identical halves. Slice off rough white edge of the ...

But the name appealed, as did the ferments involved: kraut (ie, sauerkraut), kefir, kombucha and kimchi. Now my kitchen is filled with mason jars and crockpots that occasionally need burping.