The Korean Kimchi Cookbook. Kim Man-Jo

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      The Kimchee Cookbook

      The Fiery Flavors and Cultural History of Korea's National Dish

      Published by Periplus Editions Ltd

      Copyright © 1999 Periplus Editions Ltd

      First published by Design House Publishers, Inc, 1997

      Publisher: Eric Oey

      Editor: Kim Inglis

       Food Editor: Foong Ling Kong

       Designer: Loretta Reilly Chan

      All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, magnetic tape, mechanical, photocopying, recording or otherwise without prior permission of the publisher.

      All rights reserved

      ISBN: 978-1-4629-0814-1 (ebook)

      Distributed by:

      Berkeley Books Pte. Ltd.

       61 Tai Seng Avenue, #02-12

       Singapore 534167

       Tel: (65) 6280 1330

       Fax: (65) 6280 6290

      Turtle Publishing (USA)

       364 Innovation Drive

       North Clarendon, VT 05759-9436

       Tel 1 (802) 773 8930

       Fax 1 (802) 773 6993

      Tuttle Publishing (Japan)

      Yaekari Building 3rd Floor, 5-4-12

       Osaki Shinagawa-ku,

       Tokyo 141-0032

       Tel: 81 (03) 5437 0171

       Fax 81 (03) 5437 0755

      BY KIM MAN-JO, LEE KYOU-TAE, LEE O-YOUNG

      CONTENTS

      6 THE ORIGINS, HISTORY AND CULTURE OF KIMCHEE

      An introduction to the taste, production methods and cultural context of the national dish of Korea.

      24 INGREDIENTS

      Vegetables, seasonings and pickled fish are the mainstay of all kimchees; here they are listed and categorized for easy reference.

      28 THE SECRETS OF MAKING KIMCHEE

      A brief overview of the fermentation process, and a consideration of the various stages of preparation of kimchee. Practical tips for home cooks.

      40 WINTER KIMCHEE RECIPES

      Stuffed and Wrapped Vegetable Kimchee, 44

      Traditional Whole Cabbage Kimchee, 44

      Assorted Watery Kimchee, 46

       Whole Cabbage Watery Kimchee, 47

      Whole Radish Watery Kimchee, 47

      Mixed Whole Cabbage and Radish Kimchee, 49

      Frozen Pollack Pickle, 49

      Dried Pollack Kimchee, 51

      Octopus Kimchee, 51

      Squid and Radish Kimchee, 51

      Stuffed Whole Cod Kimchee, 53

      Cured Cod with Cabbage and Radish Kimchee, 53

      Wild Lettuce Kimchee, 54

      Stuffed Whole Radish Kimchee, 55

      56 SPRING KIMCHEE RECIPES

      All Season Juicy Kimchee, 58

      Stuffed Crab Shell Kimchee, 58

      Spring Bellflower Root Kimchee, 60

      Wild Lanceolate Root Kimchee, 61

      Young Whole Garlic Pickle, 62

      Mulberry Leaf Pickle, 63

      Semi-Dried Radish Chips, 64

      Korean Watercress Juicy Kimchee, 65

      Chinese Chives with Anchovy Paste, 66

      Hot Spicy Spring Kimchee, 67

      Young Spring Scallions Kimchee, 68

      Kitefish Pickle, 69

      Burdock Root Kimchee, 71

      Bamboo Shoots Pickle, 71

      72 SUMMER KIMCHEE RECIPES

      Fresh Ginseng Kimchee, 74

      Young Summer Radish Watery Kimchee, 74

      Perilla Leaf Rolls, 75

      Soy Bean Leaf Kimchee, 75

      Stuffed Green Tomato Kimchee, 77

      Stuffed Cucumber Kimchee, 77

      Stuffed Eggplant Kimchee, 79

      Green Hard Persimmon Kimchee, 79

      Savoy Cabbage Kimchee, СКАЧАТЬ