These days, with fresh ingredients available year-round from across the world, kimchi can be made any time. It is still best made in winter, though, when the baechu (napa cabbage) and mu (daikon ...

No one appreciates the bold, tangy, and spicy flavours of kimchi more than atchar-loving South Africans. Here's how you can make homemade kimchi.

Lettuce is a go-to topping for your burgers, whether meat or plant-based. However, swapping out the basic leafy green for ...

If you're a big fan of the fermented cabbage dish known as kimchi, you may still have some left over. How long will an opened ...

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.

Last November for kimjang, the cost to prepare 20 heads of napa cabbage into kimchi for a family of four was 286,000 won or around US$245, according to the Korea Agro-Fisheries & Food Trade ...

Cabbage is a key ingredient of kimchi, the country's famed fiery fermented dish which many Koreans eat every day. Experts say rising summer temperatures are leading to supply instability ...