Kimchi represents fermented food culture at its simplest and most effective. Twenty-four hours of preparation transform ...

The following story has been produced by our colleagues at the BBC. South Korea and other parts of the world recognize Nov. 22 as Kimchi Day. These tangy and often spicy fermented vegetables have been ...

PHILADELPHIA (WPVI) -- Time now for The Dish and today we're making the traditional Korean side dish: kimchi. It's a fermented vegetable dish that can take days to make, but the chef/owner of ...

Chef Judy Joo is stopping by the TODAY kitchen to share delicious Korean comfort food recipes from her new cookbook, "Judy Joo's Korean Soul Food: Authentic Dishes and Modern Twists." She shows us how ...

Our super simple Cucumber Kimchi Salad offers a savory, unfermented taste of Korea. This refreshing side features crisp ...

Tangy sauerkraut cuts beautifully through the white sauce. You could swap the peas for frozen or tinned sweetcorn, if you ...

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.

Glass jar of homemade kimchi on counter - Mironov Vladimir/Shutterstock Kimchi is a traditional Korean dish made by fermenting vegetables — most commonly napa cabbage and radishes — with ingredients ...