Dianne de Guzman is the regional editor for Eater’s Northern California/Pacific Northwest sites, writing about restaurant and bar trends, upcoming openings, and pop-ups for the San Francisco Bay Area, ...

Add Yahoo as a preferred source to see more of our stories on Google. Kimchi, a mostly spicy fermented vegetable side dish, is a must if it's your first time at a Korean restaurant. It's also easy to ...

PHILADELPHIA (WPVI) -- Time now for The Dish and today we're making the traditional Korean side dish: kimchi. It's a fermented vegetable dish that can take days to make, but the chef/owner of ...

Extend the short asparagus season by fermenting some into a vibrant kimchi, and then using that in an amazing springtime tart Spring always reminds me of the diversity of kimchi. As some of my ...

With the arrival of cool temperatures comes fermentation. Kimchi is one of the most versatile Korean side dishes there are, as it can be catered to every preference—from spice level to what vegetables ...

It is easy to be intimidated by kimchi. Sit down at most any Korean restaurant and you will likely be greeted by an array of spicy pickled vegetables, some so unfamiliar in taste that you can’t ...