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 ...

Kimchi:Cabbage soaked in the flavors of garlic, ginger, soya sauce, vinegar and chilli flakes. Here's Kimchi Salad recipe for you, a Korean favorite!

They’re so easy to prepare and come together in less ... Chop 1 1/2 cups drained napa cabbage kimchi into 1/2-inch pieces.

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.

It's important to squeeze as much water as possible out of the kimchi and bean curd - if you don’t, the moisture will make the dumpling wrappers soggy. The ideal kimchi for this dish is the old ...

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 ...