Tsukemono can be enjoyed not only for its taste, but also for its flavor, color and the sound it makes when chewed. We take a journey of tsukemono around Japan.

Admittedly, this recipe didn't look much like the mayo-based salad we ... for dishes that are often richly flavored with sweet and umami notes. The easiest cabbage tsukemono, however, is not fermented ...

Reject heads that look wilted, limp or bruised. Stored unwashed in a plastic bag in the salad drawer of the fridge, Chinese cabbage should keep well for a few weeks. Only freeze crisp, young cabbage.

In the spirit of kimjang, this recipe makes a lot of kimchi. I keep some for myself and give the rest to friends. The kimchi base is enough for 3.5kg to 4.5kg (7¾-10lbs) of cabbage. If you use ...

Stuffed cabbage is historically a slow-braised dish, but this recipe speeds things up a bit by, well, skipping the stuffing. Cutting the cabbage into pieces and cooking the ground meat directly ...

Cabbage Kofta:Cabbage shredded, mixed with spices, shaped into balls and deep fried. Dipped in a rich gravy of dry fruits, tomatoes, curd and masalas before serving. In a bowl mix finely shredded ...

Cabbage is excellent finely sliced and eaten raw in salads. When cooked, the briefest cooking methods, such as steaming or stir-frying, are best. Apart from red cabbage, which breaks the rule and ...

In a Recession Special edition of In Season, we bring you cabbage soup, the perpetual plat du jour chez Charlie Bucket before he hit the Willy Wonka big time. This recipe comes from the always ...