Kim Man-jo et al.: Kimchi Gyeomunrok

Kimchi's gypsum is not just a food but a culture of Kimch's history, culture, philosophy and wind. For four parts, it provides a solid reason and wisdom for Kimchi. Part 1 introduces Kimchi's science of birth, development and manufacturing. The record of Kim Chi is used to penetrate the origins of Kimchi through the literature. It also scientifically analyzes the reasons why Kimchi developed in the Orient and not in the West, and why South Koreans are not able to live without it. Part 2 has outlined the whole process from gardening to polishing, washing, grinding, grinding and setting, briking, slicing, sloping, burying, covering, until the Kimchi was built. The secret record of Kimchi's birth was written in a very, very specific, kind of journal, but with insight. It's the back of the book. It's as if a stone were looking at a gold-and-golding alchemy. In Part 3 we look at each of the ingredients of the Kimchi. Sprouts, such as cabbage, noo, onions, garlic, ginger, pepper, and snore are spoken with vivid pictures of the row-curves, ears, and salt. Part 4 describes the seasonly Kim. Here are some of the most interesting features of the season:.

Korean title: 김치견문록

Korean author: 김만조 외

Korean publisher: 디자인하우스

ISBN-13: 9788970419879