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KIMCHI, No. 12

The canonical food of Korea, its much more than just fermented cabbage.

$19.99

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KIMCHI CHRONICLES

OIJANG KIMCHI

THE KIMCHI ASSOCIATION

KIMCHI COOKING

KIMCHI HISTORY

KIMCHI F CUT

KIMCHI RESTAURANTS

KIMCHI-BRANDS

KIMCHI PLATES

KIMCHI TABLE OF CONTENTS:

INTRO

LETTER FROM F

EXPLORING
Thoughts on kimchi from global chefs and kimchi experts

OVERVIEW
Kimchi’s meaning and role in Korean culture

KIMCHI CHRONICLES
Symbolism of kimchi across history as told by six Korean food researchers

EXTENSION
Kimchi-storing containers and techniques show the advancement of the kimchi industry

ACADEMIC MANUAL
Tidbits and trivia about kimchi, including historical facts, traditional dishes, and trends

FOUR SEASONS
A list of kimchi for four seasons

COMPONENT TABLE
Diversity of kimchi through regional comparisons

F LAB
Delicious kimchi

F CUT
Infinite variations of kimchi with different ingredients and forms

INTERVIEW
Jeong Kwan : The venerable Jeong Kwan’s food contains the essence of nature and value of life

Jonguk Lee : Korean chef Jongguk Lee focuses on taste rather than shape or form

ON THE TABLE
Old Korean restaurants famous for scrumptious kimchi

INDEPENDENT BRANDS
Global independent kimchi brands make creative kimchi varieties by combining local ingredients and Korean condiments

INTERVIEW
Matthew Calderisi : Founder of fermented food brand Ferment 9, Matthew Calderisi, talks about kimchi’s potential

DAILY MENU
Everyday dishes prepared by people from diverse cultures

INTO THE MARKET
Novel kimchi products with great branding

REFERENCES
Books and YouTube channels recommended by kimchi experts, chefs, and cooking enthusiasts

Description
About the Issue

Description

Magazine F: KIMCHI is Issue #12

Kimchi is a millennia-old, preserved food of 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 Kimchidok crocks kept in the ground have been replaced by refrigerators in the home specifically for kimchi storage—evincing the everlasting symbolism of kimchi on the Korean table. Today, fermentation is a major trend in gastronomy culture, and this naturally fermented, probiotic-rich food is revered worldwide.

KIMCHI Quotes

Napa cabbage from alpine regions, quality chili powder, perfectly fermented jeotgal salted seafood, and good salt all make kimjang, or collective kimchi making, successful. The state of mind is also very important. If you make kimchi when you’re stressed or annoyed, the kimjang of that year can easily fail. Even if the napa cabbage heads are salted and washed exactly per the recipe, if kimchi is made by someone distracted, the haste becomes apparent into the taste.

Jongguk Lee, Chef of Jongguk Lee 104

Kimchi is a unique food that originated in Korea, but many countries have embraced it. Once accepted, kimchi is localized and forms a new culinary genre. I don’t think kimchi should be always made in the standard Korean style. By using unusual vegetables, and taking advantage of fermentation, which magnifies the effects of good substances in ingredients, we can create kimchi with a novel flavor as well as health benefits.

Elena Deminska, Head fermenter of London Fermentary

KIMCHI is part of the MAGAZINE F COLLECTION, the one click way to add all 15 titles to your kitchen library.

Pairs nicely with Magazine F: Vinegar and Magazine F: Namul

Additional information

Weight	400 g
Dimensions	9.5 × 6.75 × 0.75 in
Publisher	JOH
Pages	148
Size	6.69 X 9.45in

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