Try this vegan kimchi, it's versatile and can be fermented or eaten within hours of making the Korean side dish.

Fermentation, an ancient culinary art, has made a comeback in recent times. What started as a clever technique to preserve food has evolved into a culinary trend associated with optimal gut health.

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 cabbage. It is so celebrated in Korean cuisine ...

Known for its high probiotic content, kimchi usually features cabbage as its main ingredient, but it can also include a variety of vegetables like radish, carrot, and onion. The distinct and ...

These trendy foods are filled with nutrients to boost our microbiome. Three experts explain which is best (and suggest ...

But officials enforcing the no-liquids rule at South Korea’s Incheon International Airport have been busy seizing another outlawed item: kimchi, a concoction of salted and fermented vegetables ...

Kimchi has been a staple of Korean cuisine for generations, with mentions of the dish dating back centuries. This fermented side dish of vegetables and spices is served alongside nearly every meal ...

Add the chopped kimchi to the pan, reserving 2 tablespoons of the brine, and stir well. Stir in the gochujang paste, soy sauce, sesame oil, sugar and salt. Mix well. Pour in the vegetable stock ...

This includes Korean meal staples, such as Kimchi, which is a side dish made with salted and fermented vegetables, most often napa cabbage, and is often substituted with Baguio pechay. While there ...

Kimchi fried rice makes great use of store ... To make the sauce, mix all of the ingredients together in a small bowl. Heat the vegetable oil in a wok over a high heat and, once smoking hot ...