If the tangy bite of fermented kimchi isn't for you, try this sweeter alternative. It has the same delicious crunch without the fermented flavor.

Kimchi is a traditional Korean dish made by fermenting vegetables, primarily napa cabbage and Korean radishes, along with various seasonings such as chili powder, garlic, ginger, scallions and salt.

Kimchi’s place as a uniquely Korean dish is being threatened by China’s exploding exports of the spicy dish Featured at every meal, kimchi is consumed daily by 95 percent of Koreans—2 million tons ...

Toss in ripened kimchi over cold soba noodles and julienned vegetables for ... and mix it altogether to come up with a healthy and tasty dish in less than 15 minutes. Make it hotter with a tablespoon ...

Kimchijjigae is a beloved comfort food in Korean cuisine, known for its spicy, tangy flavor that deepens as the kimchi ...

Although both dishes share a similar ingredient list and method, Kimchi jjigae is a stew and thicker than kimchi soup (kimchi-guk). What should I serve with kimchi jjigae? Kimchi jjigae is almost ...

Kimchi should be stored in the fridge.

Inspired by the Korean classic bibim-guksu, this quick and easy dish features cold noodles tossed in a sweet, spicy and tangy sauce, loaded with gut-nourishing kimchi. Topped with cucumber and a ...

Kimchi is no longer a portion of food for only Korean. Recently, Kimchi has become a worldwide dish. Korean chef Heather Jeong, who shares her love of the rituals of kimchi alongside the story of ...

Compared to the majority of Korean restaurants in Singapore, Kimchi Dining’s menu offers dishes that are less common, such as shredded squid and acorn salad. I enjoyed a seat by the full length window ...