Kimchi is a millennias-old, preserved food from Korea, and kimjang, the making and sharing of kimchi to be eaten over winter months, was designated as a UNESCO Intangible Cultural Heritage of Humanity in 2013. Napa cabbages and Korean radishes are salted, coated in red pepper powder, garlic, and other savory ingredients, and then left to ferment. As each family developed their own recipe, kimchi became more diverse with each passing generation. Kimchidok crocks kept in the ground have been replaced by refrigerators in the home specifically for kimchi storage — evidence of the everlasting symbolism of kimchi on the Korean table. Today, fermentation is a major trend in gastronomic culture, and this naturally fermented, probiotic-rich food is revered worldwide.
• Softcover
• 6.5 x 9.25 Inches
• Published out of Seoul, South Korea
• English Text