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 ...

This beloved Korean stew features savory pork belly, tofu, and a bold broth thanks to the tangy kimchi simmered with it. This warm and soothing stew strikes a balance between savory and tangy ...

But check the label, because not all fermented foods contain live microorganisms. Sauerkraut and kimchi can be made with vinegar, or pasteurised, which kills the bacteria, and of course many ...