The Korean Kimchi Cookbook: 78 Fiery Recipes for Korea's Legendary Pickled and Fermented Vegetables

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Lee O-Young Lee Kyou-Tae

The Korean Kimchi Cookbook

78 Fiery Recipes for Korea's Legendary Pickled and Fermented Vegetables

Lee O-Young, Lee Kyou-Tae, Kim Man-Jo

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English

Tuttle Publishing
01 August 2018

Cookery, food & drink; National & regional cuisine; Preserving & freezing

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!

By: Lee O-Young, Lee Kyou-Tae, Kim Man-Jo
Imprint: Tuttle Publishing
Country of Publication: United States
Dimensions: Height: 216mm, Width: 267mm,
Weight: 624g
ISBN: 9780804848602
ISBN 10: 0804848602
Pages: 128
Publication Date: 01 August 2018
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

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.

Reviews for The Korean Kimchi Cookbook: 78 Fiery Recipes for Korea's Legendary Pickled and Fermented Vegetables

"""Korean journalists Lee O-Young and Lee Kyou-Tae join forces with chef Kim Man-Jo, serving up seasonal versions of the classic Korean condiment in this vibrant and approachable collection…Kimchi lovers will certainly be rewarded by this practical and flavorful collection."" --Publishers Weekly ""Stunning photography brings these 78 recipes to mouth-watering life. The history and cultural context of kimchi is discussed, as well as the secrets and science of making kimchi. But the stars are of course the fabulous recipes. They range from traditional to inventive and are amazingly simple to prepare. The health benefits are, of course, a bonus."" --Retailing Insight ""Profusely and beautifully illustrated throughout, The Korean Kimchi Cookbook features the extensive history and background information about Korea's cuisine and fascinating culture, then goes on to showcase 78 flavorful and easy to prepare recipes organized by season…The Korean Kimchi Cookbook has been rewritten to make instructions more accessible for the home cook, with all spices, condiments, and vegetables easily found in any supermarket."" --Midwest Book Review"