Reject heads that look wilted, limp or bruised. Stored unwashed in a plastic bag in the salad drawer of the fridge, Chinese cabbage should keep well for a few weeks. Only freeze crisp, young cabbage.

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 4.5kg (7¾-10lbs) of cabbage. If you use ...

Every family in Korea has its own recipe for kimchi. When Chinese cabbage is fermented, it is a communal culinary event.

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 ...

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 ...

Preparing the cabbage: Cut the Chinese cabbage lengthways into quarters. Then cut each quarter into 5 cm pieces. Rinse well ...

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 includes Korean meal staples, such as Kimchi, which is a side dish made with salted and fermented vegetables, most often napa cabbage ... that Pinoys can use in recipes that require Kimchi ...

Kimchi is a Korean food staple. It’s pretty much the Asian version of sauerkraut (a fermented cabbage dish from Germany). They eat it almost every day as an accompaniment to their meals.

She is a master of kimchi, and not just the traditional kind made of Chinese cabbage and radish. Kim Soon-ja, 60, also uses a wide array of other produce such as broccoli, mangosteen, seaweed and ...