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 ...

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 ...

Napa cabbage kimchi, or baechu kimchi ... Eating kimchi straight up with steamed rice is all you really need for a quick meal ...

There are so many delicious ways to enjoy cabbage kimchi. For a quick weeknight meal, you can make this foolproof kimchi ...

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.

GANGNEUNG, South Korea--Korea’s famous kimchi is falling victim to climate change, with scientists, farmers and manufacturers saying the quality and quantity of the napa cabbage that is pickled ...

“If there were no kimchi, I couldn’t live.” If Korea has a national dish, kimchi is it. It would be unthinkable to serve a meal without this spicy side dish—made of fermented vegetables, usually ...