Don't get heavy-handed with spices to make your homemade kimchi more interesting. An expert suggests adding this type of ingredient for an elevated dish.

I prefer a more sour kimchi, so I leave it out for 2 to 3 days before refrigerating it. After it's finished fermenting, pop it in the fridge and enjoy as a side dish or as part of a stew, stir-fry ...

Keep your kimchi fresh and tasty for months by storing it at the right temperature -- and making sure you store it in the ...

The ancient art of making Cucumber Kimchi Wed, Jul 16, 2008 at 12:00 am ... since too much water will dilute the spice. Packing tightly helps, and a suitable container is key.

Kimchi is a traditional Korean food that consists of fermented cabbage seasoned with several spices, among which red pepper is one of the most important, as it serves as an inhibitor of the growth ...

And that creaminess of the avocado goes super well with the spice. I love making things like kimchi fried rice. You can make kimchi soup, and of course you can make it traditionally.

After 1 minute, add the kimchi juice and stock, and allow it to simmer for 10 minutes. As it finishes simmering, add the firm tofu, dumplings, green onions, and sesame seeds.