Food

3 min. di lettura

Spicy, salty, sour and crunchy, kimchi is a feisty, fiery ferment of bold brassicas, such as wombok (Chinese cabbage) and choy sum (Chinese leafy green), combined with daikon radish, gochugaru (Korean chilli powder), garlic and ginger. One of Korea’s

Garden & Gun

3 min. di lettura

Adrienne Cheatham didn’t fully understand the beauty of kimchi until she began cooking professionally. The flavorful interplay of fermented cabbage and heat did more than just teach her about Korean cooking. It shot her right back to her childhood, w

NPR

5 min. di lettura

Cooking to soothe sick children is a ritual for moms around the world. In Korea, some foods are widely believed to help treat ailments and boost health. Here's a look at some popular healing dishes.

Los Angeles Times

4 min. di lettura

If kimchi isn't a part of your life right now, please reconsider the choices you have made. Here are nine facts about kimchi to ruminate on as you get with the program. SPACE KIMCHI In April 2008, Yi So-yeon became the first South Korean and 49th wom

Pip Permaculture Magazine

3 min. di lettura

Kimchi is a spicy fermented side dish traditionally made as a way to preserve vegetables for harsh Korean winters. These days, its significant health benefits have made it popular in many other cultures. The history of kimchi goes back 3000 years and

Cook's Illustrated

1 min. di lettura

Banchan are small dishes served alongside every Korean meal to provide balance and contrast. Cataloging all of them would be impossible, but the following are some of the most iconic. Fermented CABBAGE KIMCHI (baechu kimchi) is pungent and crunchy. L

Los Angeles Times

8 min. di lettura

Several years ago on a drive home with my mom, my physical being and existence came into question when an unsecured jar of tongbaechu kimchi in the back of her 1995 Chevrolet Astro van was jostled loose by an abrupt stop. The gallon-sized glass jar,

All About History

2 min. di lettura

It is believed that kimchi originated during the Three Kingdoms period (57 BCE – 668) when picking vegetables helped to preserve food for longer. The earliest kimchis consisted of radishes fermented in brine, although this changed as new vegetables s

Cook's Illustrated

7 min. di lettura

Like all forms of fried rice, kimchi bokkeumbap is straight-up home cooking: cozy, unfussy sustenance that’s rooted in the spirit of making do with what you have. At its core is leftover cooked rice stir-fried with the ruddy, gently spicy fermented n

Grow to Eat

1 min. di lettura

Fermented cabbage may not sound very appetising, but pair it with a few other veggies and spices and you have a delicious Korean staple. You can find kimchi on almost every table at every meal in Korea, eaten either by itself as a side or used to fla

Garden & Gun

3 min. di lettura

As I drive into downtown Macon, Georgia, the familiar arrow-shaped Len Berg’s sign heaves into view, pointing down the alley to the old brick shoebox of a restaurant. Founded in 1908, closed in 2005, Len Berg’s was famous across the state for fried c

Cook's Illustrated

2 min. di lettura

I never thought much about trees. Sure, I’d notice the big stuff—leaves dramatically changing color in the fall, the time Hurricane Gloria toppled a huge specimen that knocked out our power for days. But for most of my life, trees were ubiquitous, ig

Saveur

5 min. di lettura

Once your chile paste is made, homemade kimchi is simply a matter of mixing everything together, sealing the jar, then just patiently waiting. “This is the number-one thing,” Choi says about salting, a part of the process called joelim in Korean. Sal

Saveur

1 min. di lettura

BY STACY ADIMANDO Chef Esther Choi of mŏkbar in Brooklyn grew up cooking and eating traditional Korean food, many of the recipes taught to her by her grandmother. “My mom jokes with me that before I even had teeth, I was sucking on kimchi.” THREE DEC

Chicago Tribune

7 min. di lettura

Several basic Korean ingredients hold a place of honor on my condiment shelves. Kimchi (fermented cabbage or other vegetables), gochujang (fermented red Chile paste), gochugaru (ground red chile flakes) and doenjang (fermented bean paste) have transf

Chicago magazine

1 min. di lettura

When our server at Perilla, a new Korean-American restaurant, said that the sardines were her favorite thing on the menu, my friend and I side-eyed each other. The sardines? Really? Turned out to be the right call. Chef Andrew Lim riffs on a family K

The Guardian

2 min. di lettura

Agriculture ministry drawn in to row after state media prompts backlash with claims that China leads global kimchi industry

Organic NZ

3 min. di lettura

Spring is sometimes called the ‘hungry gap’ because newly planted vegetables are too small to harvest yet, and summer fruit isn’t ready either. But there are still winter vegetables to make use of at this time. Thanks to Andy Crowe, head chef at Soul

epicure

3 min. di lettura

Becoming a master of any culinary style is no easy feat, especially for one as complex as Korean cuisine, which counts a history of over 5,000 years. It’s a culinary heritage that’s been passed down by dusty old cookbooks and generations of culinary

Metro NZ

6 min. di lettura

Kimchi is Korean soul food. Napa cabbage ferments in gochugaru, garlic, ginger, sea salt and fish sauce until delightfully pungent, spending a couple of days out in room temperature to develop its complex flavours. It’ll usually make an appearance on

MOTHER EARTH NEWS

5 min. di lettura

Radishes are the red and white stars of my spring pickling classes. If you have more radishes in your garden than you can eat, or if you’re just looking to try something new, I say pickle them! Here are five reasons radishes are great for ferments. 1

You South Africa

1 min. di lettura

South Korea has been hit by a cabbage shortage after severe weather, including hurricanes and flooding, destroyed harvests in August and September. As a result, the price of cabbage has skyrocketed by up to 60%. This is a problem for many South Korea

BBC Good Food Magazine

1 min. di lettura

With the flavour of kimchi and the pourability of a sauce, this is an ideal combo. We’ve noticed a few kimchi hot sauces on the market recently, including ones from The Urban Fermentery (theurbanfermentery.com) and Kimchi with Everything (kimchiwithe

Gourmet Traveller

5 min. di lettura

You’ve recently pivoted to a takeaway-only menu and offer DIY take-home packs. What challenges have you faced with this? It’s not just food that contributes to the feeling of visiting a restaurant. It’s when you first walk in and the greeting you get

Post Magazine

3 min. di lettura

Chinese internet culinary sensation Li Ziqi has sparked a renewed cultural clash between China and South Korea over kimchi. The Chinese vlogger found herself embroiled in an international social media storm after posting a video on January 9, in whic

Women's Health Australia

6 min. di lettura

Forget the morning-after sheet mask or 12-step Korean skincare regimen. Turns out what you pile on your plate every day is one of the most powerful things you can do for your face. Enter dietitian and author of The Australian Healthy Skin Diet, Geral

Top Sante

2 min. di lettura

Deputy editor Yvonne Martin tries the latest tasty snacks! Seeds are little nutrition powerhouses, so they’re great to sprinkle on dishes to ramp up the goodness as well as adding a satisfying crunch. I’ve been topping my lunchtime salads with thes

Chat It's Fate

4 min. di lettura

Korean food is having a moment. Specialist restaurants are popping up all over the UK, and you can find Korean-inspired dishes on the menus in Wagamama and even McDonald’s. Of course, one reason for this is that it’s delicious! But it also gives us

This Week in Asia

4 min. di lettura

A renowned South Korean academic activist has taken the simmering row with China over which country invented kimchi to a new level - by placing an advertisement in The New York Times promoting it as a purely Korean culinary offering. Seo Kyoung-duk,

Futurity

2 min. di lettura

A new study finds that kimchi made without fish products has the same type of bacteria as the more traditional recipe. That finding suggests that vegan versions would have the same probiotic effects. Along with other fermented foods like yogurt and k