There are hundreds of different kinds of kimchi, but the baechu-kimchi is king of them all. Sometimes my readers and friends ask me, “How many servings does it make?” My answer: “Please don’t torture ...

Emily Kim has been teaching people how to cook Korean food for 13 years through her popular YouTube channel, Cooking Korean Food With Maangchi. (Emily Kim) Love kimchi? Why not try making it at home?

I hope you’ll take my word for it and check out the cubed radish kimchi recipe below. But first: some context on kimchi’s significance in South Korea’s culinary heritage. Kimchi’s cultural ...

This variation of traditional kkakdugi kimchi replaces Korean radish with chayote, which is just as crunchy but with a little added sweetness. Chayote kimchi works well as a crisp and spicy side dish.

Kwangsook Kim was always interested in food and cooking, first in her native South Korea, then later in Canada and the United States. In 2007, her son suggested she take up a new hobby: posting videos ...

Eating up to three daily servings of the Korean classic, kimchi, may lower men's overall risk of obesity, while radish kimchi is linked to a lower prevalence of midriff bulge in both sexes, finds ...

Eating up to three daily servings of the Korean classic, kimchi, may lower men’s overall risk of obesity, while radish kimchi is linked to a lower prevalence of midriff bulge in both sexes, finds ...

Spicy, sour, and salty, kimchi will certainly take your taste buds for a ride. This Korean cuisine staple is made by the process of lacto-fermentation—similar to pickles and sauerkraut—using basic ...

This fermented vegetable dish deserves a spot in your refrigerator. With fermented foods like kombucha and kefir gaining ground in our daily diets, now may be the time to add kimchi, another ...