If there’s one food nutritionists are always telling us to eat more of, it’s kimchi. So rather than take out a second mortgage on £5 pots of the stuff, here’s how to make your own at home ...

Eating kimchi could have some impressive health ... to eat multiple servings a day), the best way forward could be making your own at home. According to Junghyun Park and Jungyoon Choi, authors ...

For a more intense smokey flavor, the second option is to grill the raw cabbage when making your own kimchi. Starting with a classic kimchi recipe, all you need is one extra step. Before cutting ...

No matter what kind of kimchi you choose to make, the quality of your vegetables matters. A big mistake is choosing substandard produce, thinking the fermentation process will cover up its flaws.

Making fermented foods is fun but also beneficial, as your hands get covered in microbes too! Many fermented foods are teeming with live microorganisms. Some of these foods, such as fresh kimchi ...

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

Almost all Korea’s imported kimchi comes from China, with the total value since 2007 exceeding $100 million a year (except in 2009). With fewer households making it at home and an increasing demand ...

A classic prawn pad thai recipe taken from 'Sour' by Mark Diacono. If you haven’t made your own kimchi, a good brand of ready-made is fine here. A kale and purple sprouting broccoli salad with tahini ...