If you've ever taken a good look at your refrigerator and realized you can't even remember how long some of those foods have been in there, then you're probably not alone. It's easy to open something ...

Fermentation has been used as a method to preserve food for millennia. Take kimchi -- not to be confused with sauerkraut -- for example; it was invented to make fresh vegetables last through the harsh ...

Kimchi is naturally sour and pungent. As long as you don’t see mold or notice any foul odors, your kimchi should be safe to eat. That said, if you’re ever in doubt, throw it out. Kimchi is a tangy ...

From baechu kimchi (napa cabbage kimchi) and crunchy kkakdugi (radish kimchi) to refreshing yeolmu kimchi (young summer radish kimchi), kimchi is Korea’s quintessential food, boasting endless ...

The fermented spicy cabbage known as kimchi is a staple of Korean cuisine, traditionally made in earthenware vessels known as onggi. These days most Korean households have kimchi refrigerators for ...

Kimchi in bowl with green onion - Elena Noviello/Getty Images With a chewy texture, fermented flavor, and distinctive tang, it's easy to see why so many people love kimchi. If you haven't tasted this ...