A study published Tuesday in South Korea found that people who ate moderate amounts of kimchi daily are at a lower risk for developing obesity, with different types of kimchi being associated with ...

A large-scale Korean study of over 115,000 adults has found that eating one to three servings of kimchi per day is linked to ...

Food is fermented by microbial biochemical reactions, during which organic substances are synthesized or decomposed to produce new products, including fatty acids, organic acids, and vitamins. These ...

Eating up to three daily servings of the Korean classic, kimchi, may lower men's overall risk of obesity, while radish kimchi is linked to a lower prevalence of midriff bulge in both sexes, finds ...

Fermented foods have become popular in recent years, partly due to their perceived health benefits. For instance, there is some evidence eating or drinking fermented foods can improve blood glucose ...

Kimchi is a traditional side dish and staple in Korean cuisine eaten with almost every meal, made by salting and fermenting vegetables - most commonly the napa cabbage or Korean radish - with various ...

When I was six years old, I had my first bite of kimchi, and I cried. The spicy, fiery-red fermented cabbage made my eyes water and sweat run down my face, as if my body were immediately rejecting it.

Does your dream night out consist of freshly-grilled meats with a side of kimchi and karaoke? Korean barbecue is the experience of cooking pre-marinated meats (usually beef, chicken or pork) over a ...

Tongs turning meat on a grill - Jerry Jian/Getty Images You may have driven past the beaconing neon signs announcing Korean barbecue (aka K-BBQ), or perhaps you've even experienced firsthand the ...