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

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 ...

Traditionally, kimchi was stored in giant stoneware crocks, buried in the ground, and left to ferment. Korea may have undergone rapid industrialization over the past century, with half of all kimchi ...

In 2013, UNESCO added kimjang, the traditional kimchi-making season in Korea, as part of its list of intangible cultural heritage items. “The collective practice of Kimjang reaffirms Korean ...

Kimchi, aka Korean pickled vegetables, has become a staple in many American homes, regardless of heritage or descent. For non ...