The term kimchi is used broadly to identify vegetable dishes originating from Korea that have been through a lactic acid-fermenting process. It is believed that the fermentation process made its ...

An age-old technique transforms vegetables and spices into a popular condiment with a zesty, funky taste. The key? Nurturing the right community of microbes. Here's how the magic happens.

Kimchi fermentation is a dynamic process in which a diverse array of microorganisms, primarily lactic acid bacteria (LAB) and yeasts, orchestrate the transformation of raw vegetables into a ...

The size depends on your preference, but know that the radish will shrink in the fermentation process. Put cubed radish into a bowl with salt and sugar, and let sit for 1 hour on your counter. 2.

If store-bought isn't up to par, homemade kimchi is always an option. Put together from scratch, you can easily keep an eye ...

The size depends on your preference, but know that the radish will shrink in the fermentation process. Put cubed radish into a bowl with salt and sugar, and let sit for 1 hour on your counter. 2.

Next, they conducted experiments of the actual fermentation process by making their own kimchi—three trials each using the onggi they'd purchased and a hermetically sealed glass jar (the better ...