Magazine F Kimchi . 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 Kimchidok crocks kept in the ground have been replaced by refrigerators in the home specifically for kimchi storage-evincing the everlasting symbolism of kimchi on the Korean table.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. . Author: Baemin, Magazine B Publisher: 0 (2020) . ! There are ink marks of us and publishers/distributors on the top edge or bottom edge of all the books we sell. This is to check the authenticity of the book and track its distribution path. This is common for Korean bookstores. ! The cover of the book can be changed without notice.
