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 ...

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 ...

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 ...

If you watch K-dramas, you have probably spotted the red, juicy, fermented cabbage that Koreans love to serve with every meal: kimchi! Hearing its crunchiness and vibrant color will certainly ...

The term "kimchi" itself refers to a whole family of preserved vegetables, but folks will often hear the word and think of ...

“If there were no kimchi, I couldn’t live.” If Korea has a national dish, kimchi is it. It would be unthinkable to serve a meal without this spicy side dish—made of fermented vegetables, usually ...

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.

Minister Song Mi-ryeong visited the kimchi processing company Domisol Foods in Paju, Gyeonggi Province, on the 12th and requested the industry to cooperate with the cabbage supply stabilization ...