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 ...

Cabbage is a crunchy and affordable vegetable that adds flavor and nutrition to any meal. If cabbage only makes an appearance ...

Chinese cabbage and bok choy are now common in many Minnesota kitchens after growing in Asia for more than a thousand years. You can use them in stir-fries and soup, ferment them to make kimchi, and ...

Chinese fermented black beans (known in Cantonese as dou si) are powerful little umami bombs - they add an intense, rich savouriness to whatever they're cooked with. They are made from soy beans ...

One Austin woman’s desire to create a fermented food-related plush toy resulted in a cult following that celebrates Asian ...

Use green head cabbage, which maintains its crisp texture when stir-fried, not savoy or Chinese cabbage, which have softer leaves that wilt too much in the heat. Choose a skin-on piece of siu yuk ...