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Chowhound on MSNHere's The Problem With Most Store-Bought KimchiKimchi is a highly nutritious and incredibly delicious dish when it's made right. Sadly, most store-bought kimchi just isn't.
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.
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Kimchi, Kombucha and more: Why everyone is fermenting nowFermented foods are more than just a hype: Why this ancient practice is good for gut health, immune system, and the ...
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 ...
This form is protected by reCAPTCHA. Spicy, fermented kimchi is made from other vegetables such as radish, cucumber and green onion, but the most popular dish remains cabbage-based.
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