Kimchi: Essential Recipes of the Korean Kitchen by Byung-Hi Lim and Byung-Soon Lim

  • Chinese leaf kimchi (Baechu kimchi) (page 22)

    from Kimchi: Essential Recipes of the Korean Kitchen Kimchi by Byung-Hi Lim and Byung-Soon Lim

    • Categories: Chutneys, pickles & relishes; Fermenting; Korean
    • Ingredients: Chinese leaves; sea salt; gochugaru; leeks; garlic; grated ginger; mooli; fish sauce
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  • ISBN 10 1322528063
  • ISBN 13 9781322528069
  • Published Dec 25 2014
  • Format eBook
  • Language English
  • Countries United States
  • Publisher Not Avail
  • Imprint Not Avail

Publishers Text

You can't really imagine Korea without kimchi. For thousands of years, their fermented vegetables have been absolutely essential at meals. In Korea, kimchi is so much more than food - it is a national cultural treasure, a universal health food and a part of the Korean identity. Koreans are obsessed with good food, and the Lim family is no exception. For two generations, they have retained the proud tradition of kimchi at the Arirang Resturant in Stockholm. This book contains the family's most popular recipes - common, as well as rarer, kimchi recipes, Korean everyday food and the ever recurring bi-bim-bap (which literally means 'mixed rice'). The Lim family present their version of a classic with lettuce, cabbage, chilli and ginger, but also the popular radish kimchi, kattugi, as well as the more unusual varieties with pumpkin, oysters, mushrooms, roots and other vegetables. Sourish, hot and tasty, kimchi is a wonderful accessory for most meals, not only Asian-style dishes but every imaginable Western dish. Here are 'insider' tips on how to go about fermenting vegetables at home. Considering it is so incredibly simple, the result is amazing, beautiful, tasty and healthy, thanks to the built-in riches of good bacteria cultures found in vegetables.

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