Opening remarks
Note
The measurement method of this book

Secret Recipe Book
Secret Ingredients Learned from a Kimchi Master
·The hidden seasoning of kimchi flavor, Chopi fish sauce
·The hidden seasoning of kimchi flavor, the broth

The story of kimchi ingredients told by a kimchi expert

·Kimchi ingredients with unique characteristics for each ingredient
·Basic seasoning and side ingredients
① The charm of fermentation, salt and salted seafood
② Basic seasoning that benefits the body like medicine
③ Porridge and starch that help ferment kimchi and add flavor

Kimjang Kimchi Special Lecture
Pickling cabbage for kimchi

Winter kimchi seasoning
Old pumpkin cabbage kimchi
Hairtail cabbage kimchi
Dongchimi

Autumn kimchi and winter kimchi
Pickling autumn cabbage
Autumn cabbage seasoning
Thinned cabbage kimchi
Autumn thinned radish and napa cabbage water kimchi
Autumn dongchimi
Autumn Altar Kimchi
Red cabbage water kimchi
green onion kimchi
Autumn chive kimchi
Two heads of cabbage water kimchi
Cabbage and Nabak Water Kimchi
Winter Nutrition Baek Kimchi
Raw oyster cabbage kimchi
Persimmon and cabbage kimchi
Date cabbage kimchi
Hot and spicy cabbage kimchi
Green cabbage kimchi
Winter radish kimchi
mustard green kimchi
Odeulppaegi Kimchi
Winter Altar Kimchi
Watermelon radish kimchi
Watermelon radish water kimchi
Watermelon radish and pepper seed mix
Octopus and radish mixed stew
Spring dong kimchi
fermented radish kimchi
Burdock kimchi
lotus root kimchi
bellflower root kimchi
Deodeok kimchi
Ginseng cabbage kimchi
Pork and potato kimchi
Scale kimchi
Scale water kimchi
Purple sweet potato water kimchi
Cabbage root kimchi
Yacon radish kimchi
Kohlrabi persimmon water kimchi
Apple kimchi
persimmon kimchi
Chestnut radish kimchi
Kohlrabi pomegranate water kimchi
Maple and perilla leaf kimchi
Maple bean leaf salad
Pickled peppers
celery kimchi
Cabbage and radish mixed stew
Kohlrabi kimchi
Abalone and radish mixed stew
Refreshing dried pollack water kimchi
Totchi kimchi
Pork and cabbage kimchi
Pickled motherwort
Soybean and cabbage water kimchi
Pickling cabbage
Winter Bossam Kimchi

Spring kimchi
Pickled wild chives
Pickled cabbage
Water parsley water kimchi
Sedum water kimchi
Water kimchi with crown daisy
Pickled radish
Myungi Kimchi
Rapeseed radish mixed stew
Mugwort kimchi
Fresh kimchi
Leather kimchi
Chopi leaf kimchi
Green garlic kimchi
Mugwort pickles
Dandelion pickles
Blue laver water kimchi
Pickled seaweed
Altar water kimchi
Spring green onion kimchi
Spring chive kimchi
Turnip water kimchi
Onion kimchi
Garlic chive kimchi
Nabak water kimchi
Anchovy cabbage kimchi
Chopi cabbage kimchi
Cabbage and chive kimchi
lettuce kimchi
Acacia flower water kimchi
Spinach kimchi
Wild chive kimchi
Mulberry leaf kimchi
Windbreak kimchi
Myosam Kimchi
crown daisy kimchi
Radish cabbage roll water kimchi
Kale cabbage water kimchi
Wild strawberry water kimchi
Ma kkakdugi
Radish kimchi
Pickled Napa cabbage kimchi
Squid and Radish Kimchi

Summer kimchi
Pickling cabbage
Spring cabbage kimchi
Turnip kimchi
Cucumber Sobagi
Turnip kimchi
Turnip paprika water kimchi
Cucumber and radish water kimchi
Cucumber Baeksobagi
Cucumber Baekmul Kimchi
Turnip cabbage water kimchi
Summer Cabbage Kimchi
cabbage kimchi
Cabbage water kimchi
Summer radish kimchi
Summer cabbage kimchi
Cabbage kimchi
Summer Baek Kimchi
Pickled cabbage
Altari Kimchi
Green onion and radish water kimchi
Young green onion kimchi
Bok choy water kimchi
Bok choy kimchi
Bok choy kimchi
Green pepper sobakki
Green pepper lettuce water kimchi
Perilla leaf kimchi
Soybean leaf water kimchi
Lotus root water kimchi
Sweet potato stem kimchi
Kale Kimchi
Sedum Baekmul Kimchi
Nabak Baekmul Kimchi
Beet leaf water kimchi
Paprika and Omija Water Kimchi
Water kimchi with fermented soybeans
Eggplant kimchi
Mugwort kimchi
Bossam kimchi

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Nogochu means 'old and aged awl'.
This old awl is honed and refined over time with the craftsman who uses it, becoming sharper.
This is similar to the author who adds cooking experience to our sauces made with fresh ingredients and time to complete a dish with more depth.


The kimchi master's recipe begins with preparing the kimchi ingredients.
Each season, I meticulously introduce seasonal ingredients, salt and salted seafood that show the charm of fermentation, basic seasonings that are beneficial to the body like medicine, porridge and starch that help the kimchi develop and add flavor, and the method of fermenting kimchi deliciously contains the taste and wisdom of a craftsman who has lived for over 70 years.


In particular, the ‘Kimjang Kimchi Special Lecture Recipe’ shines.
The author reveals his secret recipe for pickling kimchi cabbage crispy and a hidden seasoning that creates a deep, clean flavor without adding sugar.
So, even those who have had to rely on their parents or in-laws to make kimchi or buy kimchi after getting married can now confidently take on the challenge of making kimchi.
However, for those who are still not confident in how to pickle cabbage well, I also added a method where you can buy pickled cabbage and simply make the seasoning.


This book consists of a total of 140 recipes, starting with a kimchi recipe, followed by sixty kinds of fall and winter kimchi, forty-two kinds of spring kimchi, and thirty-eight kinds of summer kimchi.
From the common kimchi ingredients we know, such as cabbage, radish, and turnip, to unique kimchi recipes using watermelon radish, green cabbage, kohlrabi, sweet potato, tofu, beet, and wind chime, we can delight our eyes and mouths.
Also, mild kimchi that is not spicy or irritating is separately labeled as ‘children’s kimchi.’
This kimchi is recommended not only for children, but also for patients who cannot eat spicy food and foreigners.


Four-season kimchi made with fresh ingredients commonly found in season and pickled and fermented according to the kimchi artisan's secret recipe.
Nogochu Food Workshop's "Kimchi Class" is the kimchi encyclopedia we've been desperately looking for.


Recommendation

I became a fan of yours in 2014 through the book “Country Mom’s Kimchi.”
Even after I got married, I never really thought about learning how to make kimchi because my parents or in-laws made it for me.
However, the teacher's kimchi book introduced easy recipes with easily obtainable seasonal ingredients and the teacher's own secrets, which inspired me to try making kimchi in spring, summer, fall, and winter, and it gave me confidence.
A treasured book in my kitchen, a warm and simple place! I hope it will be loved by many.
-Barn j_gotkgan

It seems like Wachon's mother has a healthy savory taste at her fingertips.
From the kimchi you make to the side dishes.
And most of all, I am always grateful that I can feed my family healthy food thanks to my beloved Chopi fish sauce.
Now I have to read the book and try making kimchi too^^ -Hanbi's mom Lee Hyeon-jeong

I am truly happy to experience the pleasant changes that come with each season with the help of Chef Bae Myung-ja's kimchi.
Teacher's kimchi, a hearty and delicious dish that captures the essence of all four seasons.
I hope everyone can experience it together with the kimchi class.
-Yeonatable, author of "Awesome Pot Rice"