Tag Archives: Guide to Making 100 Different Kinds of Kimchi

Guide to Making 100 Different Kinds of Kimchi compiles the many kinds of Kimchi into one book. Kimchi is one of the best known Korean dishes with its unique aroma, color, and flavor. It contains many beneficial nutrients as well. Kimchi is made of vegetables that are seasoned with salt, garlic, hot red pepper powder, salted fish, and spring onions. This is fermented at low temperatures and is eaten when appropriately ripe. The most popular vegetables to be used are Chinese cabbage, cucumber and radish, but almost all sorts of vegetables are used in making Kimchi. The book includes Kimjang Kimchi that is made in late autumn or winter to be stored for several months, and Seasonal Kimchi that is made in the spring or summer when it is easy to lose one’s appetite. It also includes many easy-to-make dishes that can be made using Kimchi. Part I: The story of Kimchi explains of the origins Kimchi and how it has changed with the times; the different kinds of Kimchi of the eight provinces of Korea; nutritive information and health benefits; main ingredients used in making Kimchi; and the author’s thoughts on the age of industrialized food manufacture and its effect on Kimchi. Part II: Autumn and Winter Kimchi introduces 44 kinds of Kimchi that are made in late autumn and winter and put in traditional Korean jars, and buried in the ground. Tongbaechu Kimchi (whole cabbage Kimchi), Baek Kimchi (white Kimchi), Dongchimi and Kkakdugi are some of Kimchi introduced in this chapter. Part III: Spring and Summer Kimchi introduces 32 kinds of Kimchi that are made in the spring and summer. These are divided into Putkimchi (Kimchi made with young vegetables), Mulkimchi (watery Kimchi), and Delicacy Kimchi. In Part IV: Implementing Kimchi in other dishes, 24 dishes that can be made using Kimchi as the main ingredient are introduced. These include Kimchi Deopbap (boiled rice with fried Kimchi), Kimchibokkeum Udong (noodles with fried Kimchi) and Kimchi Pizza Toast. Colorful pictures of each kind of Kimchi are provided, along with a detailed description on how to make them. Ingredients are divided into main ingredients and seasonings. The recipes are displayed step by step from how to prepare the ingredients to the actual making of Kimchi, along with pictures. is a practical recipe book even for the beginner, and a systematic compilation of the many different kinds of Kimchi.

For more information about this and similar books from Korea, please visit: http://www.koreanbooks.or.kr/