Korean pickled cucumbers are not shelf-stable, so they need to be stored in the refrigerator. They should last at least a week, but we usually gobble them up in about two days. (Discard the ...

From spicy Korean kimchi to tangy German sauerkraut, explore 7 delicious pickles and fermented foods from around the world in celebration of National Pickle Day!

Most kimchi (Korean fermented pickles) use lots of red chile flakes and are bold and spicy. This is a white kimchi, which means it's made without the red chile.

CLEVELAND, Ohio--In the past year, Cleveland Kitchen has more than doubled its manufacturing space to 65,000-square-feet and added kimchi pickle chips to its line of fermented products. Just last ...