Nov. 22 is Kimchi Day. And the global market for these fermented vegetables is booming.

10 ounces snow peas 12 ounces kimchi 2 tablespoons soy sauce 2 teaspoons sesame oil 4 large eggs 1/2 teaspoon sesame seeds Crispy chili oil, optional, for serving Give the rice a quick rinse in a ...

Fermented foods promote gut health and are popular around the world across a wide variety of cultures, and here we share 15 ...

Spicy, fermented kimchi is made from other vegetables such as radish, cucumber and green onion, but the most popular dish remains cabbage-based.

This side dish of spicy, bubbly, funky pickled vegetables is such a staple in Korea that no meal is considered complete without it—and recently, kimchi has found its way into burgers, pasta ...

Those who follow the latest cooking shows, recipes and up-and-coming restaurants, know that kimchi is everywhere, and for good reason – its refreshingly crunchy texture and spicy, tangy umami flavor ...

Both stews, as well as an excellent spicy pork bulgogi ($12), stir-fried meat seasoned with pungent fermented soybean paste, are excellent with accompanying steamed white rice.

Tangy, bold, and flavorful, kimchi's a beloved Korean dish with many uses. But how long does it last, and how can you tell when it's no longer safe to eat?

HONOLULU (HawaiiNewsNow) - The 2nd annual Kimchi Festival was held Saturday in Makiki District Park Field -- a cultural celebration of the Korean staple of spicy fermented vegetables.

Nov. 22 is Kimchi Day in the Republic of Korea and other parts of the world. And the global market for these fermented vegetables is booming.