Standard kimchi is just the tip of the iceberg for this fermented condiment. We spoke with chef Sungchul Shim for advice on ...

How long should we soak the vegetables in brine? It can be from 3 to 24 hours, depending on each personal recipe. Leaving it longer makes it less firm after fermenting. Then we drain the brine; there ...

Vodka’s simple flavor profile serves as the perfect spirit base for this drink as it lets the mix-ins really shine. Working in batches, puree the kimchi with the tomato juice, Sriracha ...

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 ...

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 ...

Can kimchi aid weight loss? Yes! Low-calorie, high-fiber, and probiotic-rich, kimchi improves digestion, reduces cravings, ...

Kimchi:Cabbage soaked in the flavors of garlic, ginger, soya sauce, vinegar and chilli flakes. Here's Kimchi Salad recipe for you, a Korean favorite!

And what is better than a warming curry to soothe sickly souls? This kimchi recipe is the perfect pick-you-up, not just because it tastes comforting but also because it does good. Kimchi is a ...

Stir-fry for about 30 seconds, then stir in the kimchi. Add the rice and kimchi juice to the wok and mix well. Season to taste with salt, then stir-fry over a high flame until the rice is hot.

Kimchi is one of those foods that elevates any meal. Having a curry? Add a spicy fizz into the mix. Cheese on toast? Let the enzymes break up all that clag. Salad bowl? Scrap the need for dressing.

Kimchi fried rice makes great use of store cupboard ... Get all your ingredients prepared and lay them out close to the hob. This recipe is cooked quickly and it really helps to have everything ...