Although both dishes are born from the fermentation of cabbage and were created to preserve vegetables during winter, sauerkraut and kimchi differ in the type of cabbage, their origin, and their taste ...

Kkakdugi, cubed radish kimchi, adds a refreshing crunch to the stew, but doesn't dilute the heat. As Chef Ji Hye Kim notes, adding the brine of the kimchi directly into the stew can also lift the ...

Cut the cubed radish kimchi into bite-sized pieces, and finely chop the green onion and chive. Heat oil in a pan, add the green onion and saute for 1 to 2 minutes. Then, add the thinly sliced pork ...