How long should we soak the vegetables in brine? It can be from 3 to 24 hours, depending on each personal recipe. Leaving it ...

Love Korean cuisine? Do not forget these simple yet exciting Korean side dishes that will take your Korean food experience to ...

From spicy Korean kimchi to tangy German sauerkraut, explore 7 delicious pickles and fermented foods from around the world in ...

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 ...

Salt is an integral part of making kimchi, but it can be easy to overdo it. Luckily, there's a simple solution to fix your ...

Ferment cabbage: Trying to eat more foods for gut health? You’re in luck because fermented cabbage is packed with ...

The Korean chili flakes (called gochugaru) are what give kimchi its signature red color and spicy kick. You can add more or less depending ...

For example, sauerkraut can be made from white cabbage, making it much easier for the body to use. Lactic acid bacteria is also the reason fermented foods such as kimchi and sauerkraut should be ...

Fermented Food Holdings intends to further partner with Wisconsin cabbage farmers following the expansion of its production facility.

Kimchi is a staple throughout Korean cuisine, but you can use it in non-traditional ways too. We spoke with an expert about ...

And if you happen to be a fan of these ingredients, then you can simply call this recipe a grand slam. Kimchi is a traditional Korean condiment made from salted fermented vegetables. It often includes ...

Are you Brussels sprouts-averse? This recipe may help. It takes the divisive earthy crucifer and greets it head-on with equally potent — and fermented — ingredients: kimchi, gochujang and yes ...