The Korean Kimchi Cookbook: 82 Fiery Recipes for Korea’s Legendary Pickled and Fermented Vegetables
Kimchi is the newest star on the Asian culinary stage. These kimchi recipes are an appetizing way to add more vegetables with probiotics, vitamins, and enzymes to your health-conscious diet.
This delicious Korean superfood is tasty in a surprisingly tangy, spicy, and pungent way! The Korean Kimchi Cookbook is the first Korean food cookbook in English to present Korean kimchi recipes in so many different forms – and to fully explain the alchemy of fermentation and its health benefits, which include healthy digestion, anti-aging results, lowered cholesterol, and a stronger immune system. The Korean Kimchi Cookbook features extensive history and background information about Korea’s cuisine and fascinating culture.
There are 82 flavorful and easy to prepare recipes organized by season including:
Fresh Oyster Kimchi
Swiss Chard Kimchi
Fresh Ginger Pickles
Traditional Cabbage Kimchi
This latest edition has been re-written to make recipes more accessible for the home cook, with all spices, condiments, and vegetables easily found in any supermarket. Plus, all recipes are easy enough for anyone new to the world of fermentation, yet the combinations and possibilities are endless! The recipes in this Korean cooking book represent what good food is about: health, quality, simplicity, balance of texture and flavor. Become a part of an ancient Korean tradition passed down through the years with The Korean Kimchi Cookbook!
|Dimensions||267 × 216 mm|
Lee O-Young is a Doctor if Literature and a renowned literary critic. He has served as a director at the Ewha Womans University in the Semiotics Research Center, and has contributed articles and editorials to countless publications. From 1990-1991, he served as Korea's first Minister of Culture. Lee Kyou-Tae is a journalist who has written over 100 books. In 1972 he received an Honorary Doctorate in Literature from the University of North Cholla Province. Kim Man-Jo is a food industry consultant who has authored six books on the subject of kimchi. She has taught at the Seoul Womens University and Yonsei University, and is presently living in Indonesia where she is founder and CEO of The Sages Institute International, a school of culinary and pastry arts.
Paperback / softback