Title : Kimchi - Traditional Korean Food
( Written in Englsih )

This book, the 28th in The Spirit of Korean Cultural Roots series, explores the origins, development, and different kinds of kimchi. It gives clear answers to questions such as when Koreans began to eat kimchi, what features make kimchi one of the world’s top five health foods, and how kimchi is used in cooking, with a diverse collection of photographs.

[ Description ]
- Page : 128 pages
- Size :  5.0 x 7.4 in  ( 128 x 188 mm )
- Language : Written in English
- ISBN 13 : 9788973008919
- ISBN 10 : 8973008919
- Publisher : EWHA WOMANS UNIVERSITY PRESS 

Preface 

I. Kimchi through History 
1. Origin of Kimchi
2. History of Kimchi 

II. Scientific Benefits of Kimchi 
1. Kimchi and Science
2. Kimchi and Health

III. Kimchi in Korean Culture 
1. Regional Varieties of Kimchi
2. Varied Types of Kimchi
3. Gimjang, Winter Kimchi Preparation

IV. Kimchi in Cooking 
1. Kimchi in the Daily Diet
2. Pickled Foods of the World

Conclusion

The book is composed of four chapters. The first chapter, “Kimchi through History,” deals with the origin of kimchi and its development through the ages. Chapter two, “Scientific Benefits of Kimchi,” explains the nutritional advantages of kimchi, which is rich in lactic acid, vitamins, and minerals. Chapter three, “Kimchi in Korean Culture,” describes the regional varieties of kimchi and the annual gimjang event, the preparation of large quantities of kimchi to last the winter. The final chapter, “Kimchi in Cooking,” explains a range of dishes made with kimchi that are commonly eaten in Korean homes, and introduces different pickled vegetables eaten around the world.

Due to difference in monitor setting and light setting when taking photos, the colors of the real items may a little differ from the pictures.
Pictures are only for reference.
Thanks for your understanding.


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