the kimchi will turn rotten. I use about 40 grams (3 tbsp and ½ tsp) or more of salt per kilo of cabbage. Traditional Korean kimchi makers believe that using bare hands to spread the chilli paste ...

Joanne Lee, executive chef of the Arisun group of restaurants, shares a traditional family recipe for kimchi which has been passed down from her mother. Credit: Tammi Kwok ...

Korean cuisine is often referred to as one of the healthiest in the world, thanks to its emphasis on fresh vegetables, ...

Here are some articles to help you plan out your trip: Kimchi is a traditional Korean dish made from fermented vegetables, ...

There are many recipes for the fermented Korean staple—typically made with cabbage, chili powder, and aromatics—but all of ...

If the tangy bite of fermented kimchi isn't for you, try this sweeter alternative. It has the same delicious crunch without the fermented flavor.

This beloved Korean stew features savory pork belly ... while rendered fat from browned pork belly adds succulence. Fresh cabbage kimchi (homemade or store-bought) simmers in the broth to add ...

This simple take on a hot kimchi comes from chef Jean-Georges Vongerichten, who sees a lot of similarities between the traditional Korean ferment and the choucroute (French fermented cabbage ...

“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 should be stored in the fridge.

Spicy kimchi hand-pulled dough soup is a bold and comforting Korean dish featuring chewy handmade dough pieces in a rich seafood and kimchi broth. Infused with spicy gochugaru, clams, and vegetables, ...