Kimchi is a traditional Korean dish made by fermenting vegetables ... salting and storing vegetables in jars or earthenware ...

If the cabbage isn’t sufficiently salted, the kimchi will turn rotten. I use about 40 grams (3 tbsp and ½ tsp) or more of salt per kilo of cabbage. Traditional Korean kimchi makers believe that ...

a word covering a wide range of traditional fermented sauces and pastes. One YouTube video posted last year by a popular Korean travel influencer reminding travelers that kimchi was check-in-only ...

IIt was not so long ago that Korean dining was ... bansang with such sides as kimchi and pickled cucumber, as well as sotbap, a butter rice cooked in steel pots, topped with protein such as ...