Kimchi, rice, and seaweed are a classic Korean combination that can be enjoyed any time of day. Why not try making kimbap, a ...

Have you got some leftover rice in your fridge? Why not consider making it into crispy-chewy waffles? You can easily make the rice batter with your preferred protein, diced veggies or pickles, and ...

It is easy to be intimidated by kimchi. Sit down at most any Korean restaurant and you will likely be greeted by an array of spicy pickled vegetables, some so unfamiliar in taste that you can’t ...

Add Yahoo as a preferred source to see more of our stories on Google. If you’re looking for a quick, easy, and filling Asian dish to make at home, try this kimchi fried rice recipe. Kimchi, a popular ...

Combine salt and water in a large bowl, stirring to dissolve. Add the cabbage pieces and toss well. Weigh down cabbage with a plate if needed to keep it beneath the surface of the brine, and let stand ...

Rösti, the national dish of Switzerland, lend itself to being a simple but heavy side. But this Swiss staple - grated potato, fried up in oil and butter or cheese like an omelette - can also be light ...

Fermented food products have steadily transitioned from kitchens to scientific discourse, thanks largely to their tie to the immune system and gastrointestinal functions. Kimchi is no longer a Korean ...

About four years ago I had my hat handed to me by a reader for implying that kimchi—specifically the common Napa cabbage variety—is cheap and easy to make. That’s wrong, of course, particularly with ...