Love That Kimchi.com
A Site dedicated to Kimchi and Korean cuisine
Good Morning, Kimchi!:
Forty Different Kinds of Traditional & Fusion Kimchi Recipes
by Sook-ja Yoon (Author)
"I was so pleased and excited with the historical and instructional information on Kimchi. The full-color photos are the best I've ever seen! I've yet to come across as thorough and informative a book, on Kimchi, with such stunning full-color photographs."
- Randy Stewart - www.lovethatkimchi.com
In part one of Good Morning, Kimchi, readers are taken on an odyssey through the pickled vegetable's theory and history, the science of the dish, along with its many different tastes, the ingredients and utensils needed to make it, and the customs associated with kimchi itself.
In part two, facts concerning the reality of making kimchi are introduced before 20 types of traditional kimchi, all using Korean ingredients, are explained, and then 20 different types of fusion kimchi that blend ingredients from around the world with this distinctly Korean staple.
- Perfect Paperback: 128 pages
- Publisher: Hollym International Corporation (September 1, 2005)
- Product Dimensions: 9.2 x 7.4 x 0.5 inches
Part I – Introduction
- ·A History of Kimchi
- ·Kimchi, A Scientifically Proven Wholesome Food
- ·Pickling/Salting Chinese Cabbage and Processing
- ·Storing Kimchi
- ·Kimchi Ingredients
- ·Kimchi Utensils
- ·Kimchi: More Than Just a Side Dish
Part II – Traditional Kimchi
1. Whole Chinese Cabbage Kimchi (Tong Baechu Kimchi)
2. Seasoned Fresh Chinese Cabbage Kimchi (Baechu Geotjeori)
3. White Kimchi (Baek Kimchi)
4. White Wrapped-up Kimchi (Baek Bossam Kimchi)
5. Chopped Kimchi (Nabak Kimchi)
6. Sweet Whole Chinese Cabbage Kimchi (Banji/Baekji)
7. Soy Sauce Kimchi (Jang Kimchi)
8. Cube Radish Kimchi (Jang Kimchi)
9. Cube Oyster Radish Kimchi (Kkakdugi)
10. Watery Radish Kimchi (Dongchimi)
11. Scaly Kimchi (Beneul Kimchi)
12. Obliquely Sliced Radish Kimchi (Bijimi)
13. Radish Strip Kimchi (Chae Kimchi)
14. Young Radish Kimchi (Yeolmu Kimchi)
15. Young Radish Watery Kimchi (Yeolmu Mul Kimchi)
16. Stuffed Cucumber Kimchi (Oi Sobagi)
17. Cucumber Watery Kimchi (Oi Mul Kimchi)
18. Sliced Ginseng Kimchi (Susan Nabak Kimchi)
19. Tangerine Watery (Gyul Mul Kimchi)
20. Lanceolate Kimchi (Deodeok Kimchi)
Within Part I, is a brief history of Kimchi dating back to the first written record of kimchi appearing in the middle of the Goryeo dynasty (935-1392) to sciences proving kimchi a wholesome food, this book presents the core facts.
Pickling/Salting, and the making of Kimchi are presented in very clear steps with full color photos in just five pages! A dozen pages are dedicated to the ingredients for all listed types of Kimchi. The descriptions are accompanied with photos of the ingredients. Similar descriptions and photos are included for the section on Kimchi making utensils.
Within Part II, is a description, list of ingredients, helpful tips, and directions for making all the Kimchi varieties listed above in the Part II – Traditional Kimchi list. The directions are very clear and I found the ‘Tips’ section very helpful! Each recipe includes a full-page full color photo of the finished Kimchi dish and they truly are some of the most beautiful mouth-watering images of Kimchi I’ve ever seen.
Part III – Fusion Kimchi presents twenty recipes calling for non-traditional veggies including carrots, rucola, celery, asparagus, endive, cauliflower, pimento, and so much more. Until I came across these fascinating recipes, I had never had such fermented, kimchi style dishes. Just as the traditional recipes, these fusion varieties are presented with clear lists of ingredients, directions, and tips. To date I haven’t had time to prepare them all but the endive and pimento recipes were heavenly!
Whether a beginner or experienced in the preparation of kimchi, this book is a precious addition to your Korean cuisine library. Of particular interest to the most experienced may be the ‘Fusion Kimchi’ section and the rest a great resource to the newest novice. Highly recommended!
Good Morning Kimchi was translated by Young-hie Han - PhD in English linguistics from Korea University.