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

The spicy, fermented dish is a staple in South Korea and can be made from vegetables such as radish, cucumber and green onion, but the most popular kimchi is cabbage-based. The government annually ...

The napa cabbage has a mellow taste and a crisp texture. It has thick white ribs and elongated, light green leaves and is ...

Spicy, fermented kimchi is made from other vegetables such as radish, cucumber and green onion, but the most popular dish remains cabbage-based. Describing the effect of higher temperatures on the ...

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 ...

SEOUL (Reuters) - South Korea's government said on Wednesday it will ensure 24,000 tonnes of cabbage are supplied from national stocks to provide support during the upcoming peak kimchi-making season, ...

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.

The spicy, fermented dish is a staple in South Korea and can be made from vegetables such as radish, cucumber and green onion, but the most popular kimchi is cabbage-based. The government annually ...

The spicy, fermented dish is a staple in South Korea and can be made from vegetables such as radish, cucumber and green onion, but the most popular kimchi is cabbage-based. The government annually ...

In the midst of the full-fledged kimchi-making season, large supermarkets are offering a series of autumn cabbages that cost less than 2,000 won per head, and ...