In part one of Good Morning, Kimchi, readers are taken on a journey through the pickled vegetable's theory and history, the science of the dish, along with its many different tastes, the ingredients and utensils needed to make it, and the customs associated with kimchi itself. In part two, facts concerning the reality of making kimchi are introduced before 20 types of traditional kimchi, all using Korean ingredients, are explained, and then 20 different types of fusion kimchi that blend ingredients from around the world with this distinctly Korean staple.
This book contains all there is to know about this amazing condiment & side-dish called Kimchi . The historical and cultural background is given, along with all the different types of kimchi, including both traditional and fusion styles. Readers are taken on an odyssey through the pickled vegetableæs theory and the science behind the dish, along with its many different tastes, the ingredients, and the customs associated with it. 40 colour-illustrated recipes for all the different varieties of kimchi true authority and authenticity in a special book.