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At least in the U.S., there is no legal requirement to list "live cultures" or whatever on food labels. Short of contacting the manufacturer, there's no way to know for certain whether or not it may contain live cultures. Kimchi, like sauerkraut and similar cultured foods, will continue to ferment and change flavor and texture if it has live cultures. ...


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We most commonly braise it under some confit duck legs. That recipe is altogether more complicated than the method we use (usually just a bunch of herbs, an onion or two and some red wine, not red wine vinegar) but I'd start with theirs and simplify. Like a lot of fresh veg, it can be frozen if you blanch it first. Essentially cut it up, boil a portion for ...



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