Kimchi’s place as a uniquely Korean dish is being threatened by China’s exploding exports of the spicy dish Featured at every meal, kimchi is consumed daily by 95 percent of Koreans—2 million tons ...

Korean-Australian bakers are experimenting with items like kimchi semi-sourdough and kimchi-Vegemite croissants. The rising popularity of Korean foods is leading to a new wave of experimentation.

Kimchi generally contains cabbage, but don’t worry – it doesn’t taste like boiled cabbage. It’s salty, slightly sour, and ...

But the name appealed, as did the ferments involved: kraut (ie, sauerkraut), kefir, kombucha and kimchi. Now my kitchen is filled with mason jars and crockpots that occasionally need burping.