1 head Napa cabbage, about 3 pounds, quartered, cored and cut into 2-inch pieces Instructions: Combine cut cabbage, carrots and salt with 1 cup of water in large plastic tub and toss to coat evenly.

This whole napa cabbage kimchi can be cut into smaller pieces before you serve it and can last a while if it’s kept at a cool temperature. The kimchi will start crisp, but the depth of its flavor will ...

Need to kick your mayo up a notch or two? Whether it's homemade or store-bought, mixing in some kimchi adds crunch, tang, and ...

It's officially kimjang season, the time of year where thousands of Koreans prepare to make Korea's most important food: kimchi. Kimjang is an essential part of Korean culture, a time when people come ...

I love fermented foods. I love that you can leave something out on the counter, in the refrigerator — forget about it, even — and it just gets better. But why do some foods improve with age, while ...

This fresh kimchi — delicious when served warm — comes together quickly but still packs a punch of sour, spicy flavor. This simple take on a hot kimchi comes from chef Jean-Georges Vongerichten, who ...

Jaya Saxena is a correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. For chef Heena Patel, ...

The traditional preparation and consumption of fermented cabbage has become the connective thread uniting the growing number ...