Fermented foods are more than just a hype: Why this ancient practice is good for gut health, immune system, and the ...

When the cabbage gets harvested and chopped, these microbes start eating it – i.e., fermenting it. In the kitchen, Cunningham helps the process by soaking the cabbage in a salty brine.

At the start, the cabbage is still salted, but the aim is to season and soften rather than preserve. Most recipes do involve a bold dash of heat, since this kimchi rendition is made to pungently ...

Ingredients 1 cup kosher salt 2 medium heads napa cabbage (about 2 pounds each), any dirty outer leaves removed, quartered lengthwise For the perfect sauce ½ medium yellow onion, peeled ½ medium ...

South Korea's famous kimchi is falling victim to climate change, with scientists, farmers and manufacturers saying the quality and quantity of the napa cabbage that is pickled to make the ...