Kimchi is a traditional Korean dish made by ... Trim off the core, and then rinse the cabbage quarters under cold water. Cut ...

This simple take on a hot kimchi comes from chef Jean-Georges Vongerichten, who sees a lot of similarities between the traditional Korean ferment and the choucroute (French fermented cabbage ...

This easy recipe for Korean Yellow Pickled Radish (Danmuji) is easy to make and naturally colored. It's commonly served as a ...

Traditional Korean kimchi makers believe that using bare hands ... After preparing all the cabbage, put the two-bite pieces of radish into the bowl that held the chill paste and vegetables.

One YouTube video posted last year by a popular Korean travel influencer reminding travelers that kimchi was check-in-only has racked up 1.2 million views. Confiscated items generally get disposed ...

The leftover kimchi keeps for at least a week as the salt and other ingredients help to preserve the oysters. If possible, buy Korean radish for the kimchi; it has a sweeter flavour than the ...

She is a master of kimchi, and not just the traditional kind made of Chinese cabbage and radish. Kim Soon-ja, 60, also uses a ...

An easy side dish, it can be a quick substitute for kimchi and is delicious when added to Bibimbap Ingredients 400 gms white radish 2 spring onions 2 tbsp Korean chili powder or Gochugaru ...