Korean Kimchi Cookbook
78 Fiery Recipes for Korea's Legendary Pickled and Fermented Vegetables
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- 10,99 €
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- 10,99 €
Beschreibung des Verlags
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 cookbook in English to present Korean kimchi recipes in so many different forms. Learn about the alchemy of fermentation and its health benefits, which include healthy digestion, anti-aging results, lower cholesterol, and a stronger immune system.
The Korean Kimchi Cookbook features the extensive history and background information about Korea's cuisine and fascinating culture.
There are 78 flavorful and easy to prepare recipes organized by season including: Fresh Oyster Kimchi Swiss Chard Kimchi Fresh Ginger Pickles Traditional Cabbage KimchiThis latest edition has been rewritten to make instructions 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--the combinations and possibilities are endless!
The recipes in this Korean cooking book represent what good food is about: health, quality, simplicity, and the balance of texture and flavor. Become a part of an ancient Korean tradition passed down through the years with The Korean Kimchi Cookbook!
PUBLISHERS WEEKLY
Korean journalists Lee O-Young and Lee Kyou-Tae join forces with chef Kim Man-Jo, serving up seasonal versions of the classic Korean condiment in this vibrant and approachable collection. The authors begin with familiar recipes, including the ubiquitous jumbled cabbage kimchi, before moving on to dishes less known to American readers, such as cubed radish kimchi with oysters or pearl onion. Because the dishes are based on incorporating items a cook has on hand, seasonality plays a large role in terms of flavor as well as sourcing. Dishes like anchovy-infused radish stems (autumn), seafood kimchi bundles of octopus and shellfish (winter), stuffed crab shell kimchi and pickled young garlic bulbs (spring), stuffed green tomato kimchi and the light and juicy cucumber kimchi (summer) exemplify this approach. The authors offer a few dishes, like a young spinach kimchi and a quick kimchi with mixed greens, that can be consumed immediately, but most take weeks or even months to ferment and reach their full potential. Kimchi lovers will certainly be rewarded by this practical and flavorful collection.
