These days, with fresh ingredients available year-round from across the world, kimchi can be made any time. It is still best made in winter, though, when the baechu (napa cabbage) and mu (daikon ...

unlike the many options you have with kimchi. Recipes can use different types of cabbage — red, green, and Napa are all common — but in the end, sauerkraut means cabbage and only cabbage.

The napa cabbage has a mellow taste and a crisp texture. It has thick white ribs and elongated, light green leaves and is ...

Kimchi is a Korean food staple. It’s pretty much the Asian version of sauerkraut (a fermented cabbage dish from Germany). They eat it almost every day as an accompaniment to their meals.

Green cabbage and savoy cabbage are spherical and ... Pickle cabbage for a briny topping, ferment cabbage to make tangy sauerkraut or kimchi or cook it with your favorite seasoning and sauces.