Go Eun-jeong: Kimchi Encyclopedia

Everything about Kimchi at a glance through illustrations! We introduce a friendly cookbook that illustrates the entire process of washing, trimming, mixing, and fermenting kimchi vegetables, while examining the life cycle of the vegetables. At first glance, making kimchi can seem like a very difficult task. The author, Ms. Go Eun-jeong, has carefully considered the concerns of cooking beginners and explains the basics—such as essential seasonings, ingredients, trimming, and mixing methods—in an easy-to-understand manner. Furthermore, she has thoughtfully measured every step based on readily available tools like adult spoons and paper cups, ensuring that anyone can make delicious kimchi. Shall we explore ten different kimchi recipes, ranging from familiar to novel varieties—from Radish Kkakdugi that can be whipped up in just 30 minutes for practice, to Napa Cabbage Kimchi often made with a group during the Kimjang season, to Spring Cabbage Kimchi eaten immediately after mixing without salting, and Sweet and Sour Fruit Kkakdugi that tastes like a salad? If you practice with simple kimchi first, you will eventually be able to make any kind of kimchi effortlessly. Try making your first batch of kimchi with the “Kimchi Encyclopedia”, which is mouthwatering just to look at, combining accurate and friendly explanations with eye-catching ecological illustrations! If you make kimchi yourself, even the kimchi you previously hesitated to reach for with chopsticks will become your favorite side dish.

Korean title: 김치도감

Korean author: 고은정

Korean publisher: 현암주니어

ISBN-13: 9788932374871