kimchi
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Description
Book Introduction
K-Food Kimchi
Kimjang culture, Korea's traditional food culture and designated as a UNESCO Intangible Cultural Heritage, is gaining more attention as a global food through various international events and exchanges.
In particular, its status has been further elevated as it has been discovered that the rich nutrients in kimchi and the beneficial lactic acid bacteria produced during the fermentation process help remove harmful active oxygen in the human body caused by COVID-19 and alleviate symptoms.
We must continue to preserve our kimchi, a wonderful cultural asset and value, as a unique cultural asset that no one else can match in the world.
This book covers everything from the history of our food, kimchi, to its classification and types, and how to properly make and store kimchi. It also contains useful kimchi stories and recipes for 77 representative Korean kimchi varieties.
Kimjang culture, Korea's traditional food culture and designated as a UNESCO Intangible Cultural Heritage, is gaining more attention as a global food through various international events and exchanges.
In particular, its status has been further elevated as it has been discovered that the rich nutrients in kimchi and the beneficial lactic acid bacteria produced during the fermentation process help remove harmful active oxygen in the human body caused by COVID-19 and alleviate symptoms.
We must continue to preserve our kimchi, a wonderful cultural asset and value, as a unique cultural asset that no one else can match in the world.
This book covers everything from the history of our food, kimchi, to its classification and types, and how to properly make and store kimchi. It also contains useful kimchi stories and recipes for 77 representative Korean kimchi varieties.
index
Part Ⅰ: The Story of Our Kimchi Unraveled by Professor Yoon Sook-ja
1.
Kimchi: A Journey Through History / 12
2.
Classification and Types of Kimchi ／ 17
3.
Kimchi Ingredients and Selection Methods ／ 25
4.
Pickling and Mixing Kimchi ／ 34
5.
Kimchi Storage and Preservation Methods ／ 36
6.
Kimchi Stories You Should Know ／ 39
Part II Professor Yoon Sook-ja's 77 Representative Korean Kimchis
Cabbage kimchi
01 Whole Cabbage Kimchi ／ 49
02 Pickled Cabbage / 51
03 Cabbage Kimchi ／ 53
04 North Korean-style cabbage kimchi / 55
05 White Kimchi / 57
06 Red Pepper Seed Kimchi ／ 59
07 Ring (Blank) / 61
08 Bossam Kimchi ／ 63
09 Baek Bossam Kimchi / 65
10 Cabbage Kimchi with Coriander ／ 67
Radish kimchi
01 Bachelor Kimchi ／ 71
02 Scale Kimchi / 73
03 Bizimi ／ 75
04 Turnip Kimchi ／ 77
05 Mixed Paper ／ 79
06 Dongchimi ／ 81
07 Mixed Rice Cake / 83
08 Altar Dongchimi ／ 85
09 Lotus Dongchimi ／ 87
10 kimchi ／ 89
11 Oyster Radish Stew ／ 91
12 Emotional Jeotmu ／ 93
Water kimchi
01 Napa Cabbage Kimchi ／ 97
02 Turnip Kimchi ／ 99
03 Ginseng and Nabak Kimchi ／ 101
04 Tangerine Water Kimchi / 103
05 Mustard Green Kimchi ／ 105
06 Jang Kimchi / 107
07 Turnip and Potato Water Kimchi ／ 109
08 Deodeok Altari Mulkimchi / 111
09 Abalone Kimchi / 113
10 Fruit Water Kimchi ／ 115
Vegetable kimchi
01 Turnip Kimchi / 119
02 Fresh Kimchi (Fresh Pickled Radish) / 121
03 Perilla Leaf Kimchi / 123
04 Godeulppaegi Kimchi / 125
05 Burdock Kimchi / 127
06 Pumpkin Paper ／ 129
07 Eggplant Kimchi ／ 131
08 Dolminari Kimchi / 133
09 Mugwort Kimchi ／ 135
10 Bok-gyeong-chae Kimchi ／ 137
11 Lettuce Kimchi ／ 139
12 Green Onion Kimchi ／ 141
13 Chive Kimchi ／ 143
14 Sedum Kimchi ／ 145
15 Deodeok Kimchi ／ 147
16 Cabbage Bossam Kimchi ／ 149
17 Pickled Coriander ／ 151
18 Pickled Ginseng Roots ／ 153
Meat & Seafood Kimchi
01 Pork Kimchi ／ 157
02 Mung Bean Radish Kimchi ／ 159
03 Whole Cod Kimchi / 161
04 Unknown Kimchi ／ 163
05 Dried Radish Salad ／ 165
06 Oyster Kimchi / 167
07 Seafood Kimchi ／ 169
08 Abalone Kimchi ／ 171
09 Seaweed Kimchi ／ 173
Simple & Sikhaeryu
01 Cucumber Sobagi Kimchi / 177
02 Kaesong-style Cucumber Sobagi ／ 179
03 Chili Peppers ／ 181
04 Codfish Stew / 183
05 Flounder Sikhae ／ 185
Special kimchi
01 Coriander Kimchi ／ 189
02 Dried Kimchi ／ 191
03 Golgomjanji ／ 193
04 Cucumbers and Cucumbers ／ 195
05 Pomegranate Kimchi / 197
06 Chrysanthemum Kimchi / 199
07 Yongin Oiji / 201
08 Yuja Kimchi / 203
09 Five-Colored Kimchi ／ 205
10 Cabbage Kimchi ／ 207
11 Tomato Kimchi ／ 209
12 Wellness Ssam Kimchi ／ 211
13 Onion Kimchi ／ 213
▒ ▒ References ／ 214
▒ ▒ Search ／ 215
1.
Kimchi: A Journey Through History / 12
2.
Classification and Types of Kimchi ／ 17
3.
Kimchi Ingredients and Selection Methods ／ 25
4.
Pickling and Mixing Kimchi ／ 34
5.
Kimchi Storage and Preservation Methods ／ 36
6.
Kimchi Stories You Should Know ／ 39
Part II Professor Yoon Sook-ja's 77 Representative Korean Kimchis
Cabbage kimchi
01 Whole Cabbage Kimchi ／ 49
02 Pickled Cabbage / 51
03 Cabbage Kimchi ／ 53
04 North Korean-style cabbage kimchi / 55
05 White Kimchi / 57
06 Red Pepper Seed Kimchi ／ 59
07 Ring (Blank) / 61
08 Bossam Kimchi ／ 63
09 Baek Bossam Kimchi / 65
10 Cabbage Kimchi with Coriander ／ 67
Radish kimchi
01 Bachelor Kimchi ／ 71
02 Scale Kimchi / 73
03 Bizimi ／ 75
04 Turnip Kimchi ／ 77
05 Mixed Paper ／ 79
06 Dongchimi ／ 81
07 Mixed Rice Cake / 83
08 Altar Dongchimi ／ 85
09 Lotus Dongchimi ／ 87
10 kimchi ／ 89
11 Oyster Radish Stew ／ 91
12 Emotional Jeotmu ／ 93
Water kimchi
01 Napa Cabbage Kimchi ／ 97
02 Turnip Kimchi ／ 99
03 Ginseng and Nabak Kimchi ／ 101
04 Tangerine Water Kimchi / 103
05 Mustard Green Kimchi ／ 105
06 Jang Kimchi / 107
07 Turnip and Potato Water Kimchi ／ 109
08 Deodeok Altari Mulkimchi / 111
09 Abalone Kimchi / 113
10 Fruit Water Kimchi ／ 115
Vegetable kimchi
01 Turnip Kimchi / 119
02 Fresh Kimchi (Fresh Pickled Radish) / 121
03 Perilla Leaf Kimchi / 123
04 Godeulppaegi Kimchi / 125
05 Burdock Kimchi / 127
06 Pumpkin Paper ／ 129
07 Eggplant Kimchi ／ 131
08 Dolminari Kimchi / 133
09 Mugwort Kimchi ／ 135
10 Bok-gyeong-chae Kimchi ／ 137
11 Lettuce Kimchi ／ 139
12 Green Onion Kimchi ／ 141
13 Chive Kimchi ／ 143
14 Sedum Kimchi ／ 145
15 Deodeok Kimchi ／ 147
16 Cabbage Bossam Kimchi ／ 149
17 Pickled Coriander ／ 151
18 Pickled Ginseng Roots ／ 153
Meat & Seafood Kimchi
01 Pork Kimchi ／ 157
02 Mung Bean Radish Kimchi ／ 159
03 Whole Cod Kimchi / 161
04 Unknown Kimchi ／ 163
05 Dried Radish Salad ／ 165
06 Oyster Kimchi / 167
07 Seafood Kimchi ／ 169
08 Abalone Kimchi ／ 171
09 Seaweed Kimchi ／ 173
Simple & Sikhaeryu
01 Cucumber Sobagi Kimchi / 177
02 Kaesong-style Cucumber Sobagi ／ 179
03 Chili Peppers ／ 181
04 Codfish Stew / 183
05 Flounder Sikhae ／ 185
Special kimchi
01 Coriander Kimchi ／ 189
02 Dried Kimchi ／ 191
03 Golgomjanji ／ 193
04 Cucumbers and Cucumbers ／ 195
05 Pomegranate Kimchi / 197
06 Chrysanthemum Kimchi / 199
07 Yongin Oiji / 201
08 Yuja Kimchi / 203
09 Five-Colored Kimchi ／ 205
10 Cabbage Kimchi ／ 207
11 Tomato Kimchi ／ 209
12 Wellness Ssam Kimchi ／ 211
13 Onion Kimchi ／ 213
▒ ▒ References ／ 214
▒ ▒ Search ／ 215
GOODS SPECIFICS
- Date of issue: November 6, 2024
- Page count, weight, size: 216 pages | 210*265*14mm
- ISBN13: 9788970069999
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