If you've ever eaten any type of Korean food, you're probably at least passingly familiar with kimchi, the iconic fermented vegetable dish. However, unless you have a deeper knowledge of Korean ...

Kimchi is a traditional Korean dish made by fermenting vegetables, primarily napa cabbage and Korean radishes, along with ...

"Probiotics are commonly found in fermented foods like yogurt, kefir and sauerkraut, as well as in dietary supplements," she ...

Su Jin has made kimchi as a hobby since her childhood in South Korea — but these days, she preps it in much larger batches.

Make the rice paste by combining rice flour, sugar, and two cups of water in a saucepan. Then, bring it to a boil, stir it ...

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 ...

But rather than using spicy kimchi and gochugaru, Lee mixes in Yondu, a seasoning sauce made from vegetables and fermented soybeans. She balances the umami-packed base with grated Gruyère cheese, ...

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 ...