The Korean Kimchi Cookbook

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

The Korean Kimchi Cookbook
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The Korean Kimchi Cookbook

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

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, and 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.

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