It is still best made in winter, though, when the baechu (napa cabbage) and mu (daikon) are large, heavy and sweet. If you live near a Korean grocery store, make a special trip there to buy ...

You could say that Korean cuisine revolves around this spicy fermented Napa cabbage, which is why "kimchi season" is such a big deal in Korea. Families and often entire communities gather around ...

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.

Furthermore, some convenience stores also placed Gwan-sik's cabbage-selling dialogue from ... is deeply rooted in Jeju's culture. The original Korean title, "Pokssak Sogatsuda," is a phrase ...