The Korean Culture and Information Service and the Ministry of Agriculture, Food and Rural Affairs jointly published “Kimchi in the Eyes of the World” on Wednesday. The 148-page book contains ...

Sinabro has been open for over a year, but it’s kept very much to itself. There were reasons for that, in the beginning. Han ...

Kimchi is a Korean banchan (side dish) of salted, fermented vegetables that's served with nearly every meal. Traditional Korean kimchi usually involves tossing vegetables with garlic, salt, chiles ...

3. CARBS STAGE A COMEBACK: From ramen to buckwheat noodles to pasta made with unusual ingredients, starch is back, says Technomic. “ Rice bowls (and jasmine rice, basmati rice, brown rice) will ...

Use your alt kimchi in rice bowls or chop it up and spoon over steak. Toss vegetables, salt, and sugar in a large bowl. Let sit at room temperature at least 1 hour and up to 3 hours to allow ...

Nutritional Benefits Kimchi is loaded with fiber, vitamins A, C, B6, and K, minerals including calcium, potassium, and iron, and probiotics. During fermentation, live microorganisms or probiotics ...

The kimchi, however, had to be radiated to kill all the microorganisms in the probiotic-rich dish. "After radiation the kimchi became so saggy. [It] looked like it was 100 years old," says Yi.

Building relationships with customers is critical for standalone kimchi shops like Kae Sung Market. Kimchi, after all, is more accessible than ever: Korean grocery stores keep their shelves fully ...

A kimchi-making festival in Goesan, South Korea, on November 7, 2020. Much of the factory-made kimchi eaten in South Korea now comes from China.