Bakeries in Australia are rolling out pastries infused with kimchi and other Korean-influenced treats. Business owners say ...

While I didn’t have the opportunity to try kimchi until I was an adult, I immediately fell in love with the fermented product ...

But the name appealed, as did the ferments involved: kraut (ie, sauerkraut), kefir, kombucha and kimchi. Now my kitchen is filled with mason jars and crockpots that occasionally need burping. I ...

Early versions of kimchi were much less spicy, as chilli, a key ingredient in modern kimchi, would only be introduced to ...

If the cabbage isn’t sufficiently salted, the kimchi will turn rotten. I use about 40 grams (3 tbsp and ½ tsp) or more of salt per kilo of cabbage. Traditional Korean kimchi makers believe that ...

"Every Korean household has a different recipe: Some use pears, others, raw shrimp or oysters." There are hundreds of kimchi varieties; here, fermented cabbage is paired with daikon and scallions ...

Kimchi, a traditional Korean fermented dish, substantially reduces obesity and body fat, as per a study by the World Institute of Kimchi. Rich in lactic acid bacteria, kimchi can improve gut ...