The government started importing napa cabbage from China starting Sept. 27 to stabilize domestic supply and mitigate price ...

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 ...

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 wide array of other produce such as broccoli, mangosteen, seaweed and ...

Kimchi Jjigae starts with a simple broth infused with dried anchovies to lend it a bit of umami, while rendered fat from browned pork belly adds succulence. Fresh cabbage kimchi (homemade or store ...

Even with basic cabbage kimchi, known as baechu kimchi ... Around the same time, Chinese laborers building the Great Wall were preserving cabbage in rice wine for the winter.

Kimchi:Cabbage soaked in the flavors of garlic, ginger, soya sauce, vinegar and chilli flakes. Here's Kimchi Salad recipe for you, a Korean favorite!

Reject heads that look wilted, limp or bruised. Stored unwashed in a plastic bag in the salad drawer of the fridge, Chinese cabbage should keep well for a few weeks. Only freeze crisp, young cabbage.

is turning into a social media showdown between Chinese and South Korean netizens over the origin of Kimchi, a staple Korean cuisine made of cabbage. Beijing recently won a certification from the ...

Think about culturally iconic cabbage dishes like kimchi and sauerkraut! And there are so many delicious cabbage recipes for rolls, soups, and salads. Smoke it, stew it, steam it. We’re starting ...

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.

“I had kimchi stew” on the 1st, and referred to it as paocai in Chinese. Paocai is a food made by pickling cabbage, mustard stems, peppers, carrots, and other ingredients in salt, which is ...

Joanne Lee, executive chef of the Arisun group of restaurants, shares a traditional family recipe for kimchi which has been passed down from her mother. Credit: Tammi Kwok ...