5. Pack the kimchi into lidded food storage containers of your choice, then submerge fully in its brine following the weighted second container method or the smaller lidded container method (below). 6 ...

Pack the kimchi mixture into a clean, airtight jar or container, pressing down firmly to remove air pockets and ensure the ...

5. Pack the kimchi into lidded food storage containers of your choice, then submerge fully in its brine following the weighted second container method or the smaller lidded container method (below).

Kimchi is a traditional Korean side dish made from salted and fermented vegetables, most often with napa cabbage and some ...

While there, I persuaded an elderly friend of my sister-in-law to show me how she made kimchi. When we arrived at her apartment, the living-room furniture had been pushed aside to make space.

This beloved Korean stew features savory pork belly, tofu, and a bold broth thanks to the tangy kimchi simmered with it. This warm and soothing stew strikes a balance between savory and tangy ...

Kimchi is surprisingly easy to make and makes a great addition to rice dishes or a pork sandwich. Please note, if mould forms on your kimchi at any point, discard the batch and start again. For ...

Be sure to use kimchi that's not too aged, or the flavours will be too pungent. Buy a boneless, slightly fatty piece of siu yuk (Chinese roast pork) from a siu mei (roast meat) shop - the belly ...