Organizing the kimchi and pickled vegetables book
How to use this book

Easy Kimchi

Things to know to make easy kimchi
A kimchi beginner asks a question, and Mr. Im Seong-geun answers.
The most basic, chili pepper
The secret to kimchi's savory flavor: salted seafood
Low-salt fish sauce that reduces fishy smell and preserves savory flavor
Garlic & ginger, which add flavor and aroma to kimchi
Salt and sweetener, which determine the taste of kimchi
Kimchi paste that is well seasoned and essential for fermentation!
Han-geut Kimchi Seasoning
Sweet and sour marinated vegetables

cabbage kimchi
The Secret to Fail-Proof Cabbage Kimchi

Pickled cabbage
cabbage kimchi
Tasty kimchi
Baechu kimchi
White kimchi without beef
Cabbage and Radish Dongchimi
Pickled cabbage

Radish kimchi
The Secret to Fail-Proof Radish Kimchi

Kakdugi
Radish soup
Oyster kimchi
Bachelor Kimchi
Napa cabbage kimchi
Dongchimi
Bachelor's radish kimchi
Radish Kimchi
Radish salad (kimchi flavor)
Radish salad (sweet and sour)

Various vegetable kimchi
The Secret to a Variety of Fail-Proof Vegetable Kimchi

Pickled rapeseed
Sedum water kimchi
Green garlic kimchi
Turnip kimchi
Turnip water kimchi
Pickled radish
Pickled turnips
Eolgal-i kimchi
Pickled Radish Kimchi
Pickled cucumber water kimchi
Clear cucumber water kimchi
Onion kimchi
cabbage kimchi
Cabbage water kimchi
Cucumber Sobagi
Cucumber squash
Pickled cucumber and chives
Cucumber Sobagi Mulkimchi
Gochusobagi
Gochusobakmi Mulkimchi
Spring chive kimchi
Autumn chive kimchi
green onion kimchi
green onion kimchi
Fresh seaweed
mustard greens kimchi
Odeulppaegi Kimchi
Kohlrabi radish kimchi
Kohlrabi salad
Kohlrabi water kimchi

Easy pickled vegetables

Basic preparation for making mouthwatering pickled vegetables
A beginner in jangajji asks a question, and Mr. Im Seong-geun answers.
Basic ingredients for pickling sauce
Container sterilization & degassing
Han-geut Jangajji Pickled Vegetables

soy sauce pickles
Pickled green garlic
Pickled water parsley
Pickled burdock root
Pickled burdock root salad
Pickled pork and potatoes
Green tomato and onion pickles
Pickled green onions
Bear's-tail pickled vegetables
Myeong-i-na-mul-jangajji
Garlic sprout pickles
Garlic pickles
Pickled melon
Cucumber pickles
Gochujangajji
Pickled chili peppers
Perilla leaf pickles
Pickled lotus root
Mujangajji
Pickled Radish
Assorted Mushroom Pickles

salt pickles
Onion salt pickles
Cucumber
Cucumber cold soup
Cucumber salad
Gochujang
Chili pepper salad
Perilla leaf salt pickles
Perilla leaf salt pickle seasoning

Restaurant recipes

Kimchi for restaurants
Pickled Radish Kimchi
Three-color water kimchi
Cucumber Sobagi
Cucumber Baek Sobak
Cucumber water kimchi
Pickled cabbage
Pickled cabbage
cabbage kimchi
Seasoned kimchi (for kimchi stew)
Cabbage water kimchi
lettuce water kimchi
Kakdugi
Dongchimi
Cold noodle dongchimi
Fresh kimchi
Freshly pickled kimchi
Oiji (sweet and sour)
cucumber pickle
Cabbage and Perilla Leaf Pickle

Dishes using kimchi
Pork Kimchi Jjagal-i
Pork Kimchi Stew
Mackerel kimchi stew
Bibimbap with beef ribs and kimchi stew
Kimchi Dongtae Jjigae
Kimchi octopus porridge

Search
Alphabetical order
Main ingredients in order

Are you enjoying a warm home-cooked meal?
What if a world comes where no one makes kimchi?

Even when I was preparing the book, “Im Seong-geun’s Different Home Cooking,” the home cooking craze was still going strong.
At that time, I wrote the book with the hope that even people who were not familiar with cooking could quickly and easily make delicious home-cooked meals.
On the other hand, the book on kimchi and pickled vegetables that is being published this time seems to contain a certain sense of urgency.
The author and editorial staff, who wanted to make it easy for anyone, anywhere, to make and eat kimchi whenever they wanted, had a hidden worry about what would happen if a day came when no one made kimchi at home.
In today's dining table landscape, where various types of products are replacing home-cooked meals, it's hard to imagine making kimchi.

Creating recipes that are detailed and easy enough to experiment with

People who have tried making kimchi once will find that it is easier than they thought.
Of course, delicious kimchi, well-fermented kimchi, may be a different story, but making kimchi itself is not difficult.
Kimchi is made by mixing ingredients with seasoning.
The process includes preparing and pickling the ingredients, the ratio of the amount of ingredients and the seasoning, making the seasoning that goes well with the ingredients, and cooking.
This includes storing, etc.
We have tried to guide you through the various processes of making kimchi in detail, which are easy if you know how, but can be difficult if you don't.

During this process, Im Sin-yeong, the son of chef Im Seong-geun, joined in.
It took longer than expected to organize the ingredients and process to a level that my son, who has been working in the kitchen for a long time, could easily try, along with his taste and perspective.
The gap between Chef Lim Seong-geun, who knows the most delicious kimchi recipe, and his son, who wants an easy recipe that anyone can make, was wider than expected.
And after long communication between the two and countless recipe tests, this kimchi and pickled vegetables book was created.

The chef's answers to all kinds of questions

I thought that just as important as simply organizing kimchi and pickled vegetables recipes was teaching people how to deal with various situations.
We've compiled detailed questions about unexpected situations that may arise before, during, and after making kimchi and pickled vegetables, along with Chef Im Seong-geun's clear answers.
I think this information is good for understanding the principles that make kimchi and pickled vegetables delicious and the characteristics of the ingredients.

There are many parts that reflect the opinions of ordinary kimchi beginners, not just those of Mr. Im Seong-geun's team.
We've provided information for each recipe, including the characteristics of the ingredients used in kimchi and pickled vegetables, the seasonality of the ingredients, the time required for cooking, and the appropriate storage period, so you can visualize the time and process from making to eating.
I think these processes will give you the courage to try making kimchi lightly.

I hope this helps small business owners.

I thought that kimchi beginners are not limited to households.
Many middle-aged and older people in our country are trying to start a second life by starting their own business, especially a restaurant.
Chef Im Seong-geun says that most of the entrepreneurs he has met during his various broadcast filmings and startup advice sessions experience difficulties in mass cooking.
There were many complaints about making basic side dishes, especially kimchi, rather than the main menu served on the guest table.
The reality is that opening a small restaurant and creating your own kimchi recipe doesn't allow for the capital and time.
This is why we decided to include recipes for large-scale kimchi for restaurants and dishes using kimchi that have never been properly introduced in any book.

I sincerely hope that through this book, some people will make kimchi with a single head of autumn cabbage and share it with their families, while others will nurture the sprouts of hope by making restaurant-quality kimchi in a container as tall as their waists.
I hope that our tables will always be filled with food filled with warmth, conversation, sincerity, and love.

Let's make and eat kimchi little by little
We've created a small batch recipe so that even families with small families or without a kimchi refrigerator can make and store kimchi without any burden.
I decided to try it without any burden and decided on an amount that I could eat quickly even if the taste was a little lacking.
You can make kimchi in small quantities with 1-2 heads of cabbage and 1-2 radishes.

A delicacy made with seasonal vegetables: kimchi
We'll teach you a variety of kimchi recipes made with various vegetables available from spring to winter.
Kimchi includes small-sized cabbage kimchi and cubed radish kimchi, as well as water kimchi and white kimchi that even children can eat, as well as geotjeori that is pickled and eaten right away.

Quick and Easy Low-Salt Fermented Seafood Recipe: Easy Kimchi Paste Preparation
An introduction to the basic ingredients needed for kimchi and an easy-to-understand overview of each ingredient's characteristics are essential! We've also included a low-salt fermented seafood recipe that can be made at home and used in a variety of dishes besides kimchi, along with instructions on how to make various types of seaweed and their appropriate uses.

Planning a Kimchi-Making Day
You're wondering how much time it takes to make kimchi, taking time out of your busy schedule. We've listed the average time required for each recipe, so be sure to check it out.
In addition, we have organized each recipe so that you can see at a glance which vegetables are delicious in which season, what the characteristics of the vegetables are, and even the appropriate storage period for the finished kimchi.

All answers to emergencies
We have compiled several pages of questions and answers that beginners to kimchi and pickled vegetables might have.
In addition, we have created a separate page with 'Fail-Proof Kimchi Recipes' for each ingredient, so take a look before making kimchi.

When things are still difficult, try 'Im Seong-geun's One-Shot Seasoning'
If you don't have the confidence to try making kimchi yet, try preparing the ingredients and pickling them first, then use Chef Im Seong-geun's seasoning to make kimchi.
It is convenient because it can be used on a variety of materials.

Seasonal pickled vegetables, organized in detail and as easily as kimchi
We have organized the information on pickled vegetables with the same meticulous care we used to organize kimchi.
Jangajji is divided into soy sauce and salt.
It includes the basic ingredients needed for pickled vegetables, questions and answers about pickled vegetables, the characteristics of each vegetable, the time required to make pickled vegetables, and the appropriate storage period.
We've also included some delicious side dish recipes you can make with the pickled vegetables.

Highlight! Revealing a bulk kimchi recipe essential for restaurant owners!
Bulk kimchi is clearly different from home-cooked kimchi, starting from the ingredients used.
It is difficult to achieve the right taste using only ingredients used at home, and it is also not easy to store.
Based on Chef Im Seong-geun's extensive experience, we've compiled a detailed guide to making large quantities of kimchi.
It contains 19 special recipes, from basic kimchi and cubed radish kimchi to dongchimi for naengmyeon and kimchi for stew.
We've also prepared the best recipes using kimchi that sells well at restaurants.

Chef Im Seong-geun adds a touch of flair to every recipe.
All recipes include Im Seong-geun's helpful advice.
Add some sweet advice from Chef Seong-geun Lim, who is dedicated solely to Korean cuisine, to your own culinary delights.
Even simple and easy recipes can be transformed into foolproof kimchi, even more delicious pickled vegetables, and side dishes that can be enjoyed for a long time.