There are countless ways to adorn a hot dog, and this recipe takes a Korean-inspired approach with the help of kimchi, a tangy slaw, and sesame seeds.

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 ...

Freaked out by making fermented foods? Take a cue—and an easy recipe—from Korean Food Made Simple host chef Judy Joo for healthy, spicy kimchi. Maybe you already add fermented foods to your meals for ...

Combine salt and water in a large bowl, stirring to dissolve. Add the cabbage pieces and toss well. Weigh down cabbage with a plate if needed to keep it beneath the surface of the brine, and let stand ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Over the past few years, kimchi has absolutely charmed the global food scene. Today, we’re proposing an autumnal twist: apple ...

Every so often, we publish a recipe that compels readers to post photos on Instagram the way they would if they saw a cotton candy sunset or unsuspecting cats lazing about in European cities. We had ...

About four years ago I had my hat handed to me by a reader for implying that kimchi—specifically the common Napa cabbage variety—is cheap and easy to make. That’s wrong, of course, particularly with ...