Fermentation isn’t complicated; it’s the quiet, everyday magic behind dahi, kanji, and the achars that slowly mature on our shelves. Good bacteria break down natural sugars and leave behind tang, ...

People make Kimchi, pickled vegetable, for a sharing event at the Jogyesa temple in Seoul, South Korea, Nov. 16, 2025. Local people made Kimchi, which will be shared with their neighbours in need, ...

Kimchi, rice, and seaweed are a classic Korean combination that can be enjoyed any time of day. Why not try making kimbap, a Korean seaweed roll, with these simple ingredients? You'll just need fresh ...

Jae Lee, chef at Nowon in NYC, rises to the challenge of making a kimchi pancake in literally five minutes. The catch? He has ...

Jasson and his wife, Hong Hyun-hee, finished making kimchi. Jasson posted a photo on his personal channel on the 25th with the caption "kimjang complete." The released photo shows Jasson and his wife, ...

A Kimchi Day event on Nov. 6 was held at the Tehran residence of Korean Ambassador to Iran Kim Jun-pyo. He gave a speech on the history and importance of kimchi in Korean life, giving mention to the ...

GWANGJU — The southern city long celebrated for its bold flavors is inviting travelers to experience kimchi as more than a side dish — as culture, history and even performance. On Dec. 5, Gwangju will ...

Join the Korean Cultural Center Washington, D.C. (KCCDC), the DC Mayor’s Office on Asian and Pacific Islander Affairs (MOAPIA), and chef Ellen Lee of AJM Kimchi for Kimjang DC 2025, a hands-on ...

Amid concerns about the simultaneous spread of multiple respiratory diseases, such as colds and influenza, with the change of seasons in current times, a clinical study has scientifically proven that ...

An international foods-standards body has added "kimchi cabbage" to the international standard name for cabbage used for making kimchi, as proposed by South Korea, government officials said Monday, ...

The tangy joy of kimchi may be doing more good to our bodies than just the buzz it gives our tastebuds, according to new research. A study indicates the fermented Korean sidedish may be giving our ...