Kimchi

Unlike pasta, the dried stuff is not gonna cut it.

Chefs are making our favorite Korean pickle out of way more than cabbage.

Use your alt kimchi in rice bowls or chop it up and spoon over steak.

This kimchi stir-fry is instant comfort in a grain bowl.

Watch dinner materialize from items you probably already have on hand.

Did someone say Passover party mix? Probably not, but we made one anyway.

The best way to keep your fridge from smelling like a kimchi factory, and more tips from the wise authors of Koreatown: A Cookbook.

For our test kitchen editors, there can only be one brand of kimchi: Mrs. Kim's.

Dinner tonight: This spicy, 30-minute ramen with kimchi, bacon, and a poached egg.

This kimchi and vegetable soup is healthy, sure. But it's also really darn good.

Ricotta pancakes, salad with brown butter dressing and kimchi chicken are the restaurant recipes our readers want to cook at home this month.

Fermenting produces some of the best flavor—and it's a cinch to do at home.

Cabbage is a popular vegetable to ferment because of its naturally high water content—so high, in fact, that it creates its own brine. Simply massage a head of cabbage with a measured amount of salt, and it will release enough liquid to submerge itself.

From kimchi to kefir, here are 16 recipes that are just a little funky... in a good way.

With kimchi now enjoying its rightful place in the condiment canon, there are more kimchi brands than ever to choose from. Here are eight of our favorites.

These 12 recipes are great on their own, but adding kimchi makes them even better.

Sometimes the most unexpected foods are totally brilliant together—pickles and whiskey, anyone?

We love kimchi and we love ramps—so why not combine the two? In fact, that's just what we've done

Soak ramps in cold water before using to loosen dirt and the outer skin of the bulbs.

How fermented foods aid digestion, which chefs across America are making them, and how to make fermented grape soda, kimchi, and carrot pickles at home

This boldly flavored fermented kimchi recipe comes from chef Jon Churan of Perennial Virant in Chicago.

See what bloggers thought of our Korean Rice Bowl with Steak, Asparagus, and Fried Egg.

Typically a spicy dish of fermented firm leafy cabbage and other vegetables, this mild version omits chilies.