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. I ...

Even more recently with advancements in refrigeration and food preservation techniques, the traditional methods of making kimchi have evolved. Commercial production of kimchi has also become ...

From ‘Kimchi – essential recipes of the Korean Kitchen’ by Byung-Hi & Byung-Soon Lim. Pictures reproduced with permission from Pavillion Books.