How long should we soak the vegetables in brine? It can be from 3 to 24 hours, depending on each personal recipe. Leaving it longer makes it less firm after fermenting. Then we drain the brine; there ...

While I didn’t have the opportunity to try kimchi until I was an adult, I immediately fell in love with the fermented product ...

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 ...

ginger, soya sauce, vinegar and chilli flakes. Here's Kimchi Salad recipe for you, a Korean favorite!

Please note, if mould forms on your kimchi at any point, discard the batch and start again. For this recipe you will need a large mixing bowl, colander, disposable or new clean rubber gloves ...

This kimchi recipe is the perfect pick-you-up, not just because it tastes comforting but also because it does good. Kimchi is a fermented food, meaning it’s loaded with probiotic bacteria that ...

Kimchi should be stored in the fridge.

Sriracha Kimchi is a spicy and tangy Korean side dish made with fermented cabbage and a kick of sriracha sauce. It is packed with ...

Kimchi’s place as a uniquely Korean dish is being threatened by China’s exploding exports of the spicy dish Featured at every ...

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 ...

It is still best made in winter ... In the spirit of kimjang, this recipe makes a lot of kimchi. I keep some for myself and give the rest to friends. The kimchi base is enough for 3.5kg to ...