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.

Every family in Korea has its own recipe for kimchi. When Chinese cabbage is fermented, it is a communal culinary event. Asian food blogger Stefan Leistner prepares it as follows: Ingredients ...

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 ...

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 ...

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

Because kimchi produced in China is cheaper, it has gained popularity, especially in the catering industry, whose consumers are often unaware of its source. Since 2006 Korea has run a trade deficit of ...

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 ...

“I had kimchi stew” on the 1st, and referred to it as paocai in Chinese. Paocai is a food made by pickling cabbage, mustard stems, peppers, carrots, and other ingredients in salt, which is ...