Starting with the regular kimchi recipe, this book consists of a total of 140 recipes, ranging from 60 kinds of autumn and winter kimchi, 42 kinds of spring kimchi, and 38 kinds of summer kimchi. From the regular kimchi ingredients such as cabbage, radish, and young radish that we commonly know, to the unique kimchi recipes such as watermelon radish, Cheongbang cabbage, kohlrabi, Jerusalem artichoke, hijiki, and beet also delight our eyes and mouth. In addition, mild kimchi that is not spicy or salty is marked as ‘children's kimchi’. It is recommended not only for children but also for patients or foreigners who cannot eat spicy food. Kimchi in all four seasons is made with fresh ingredients commonly found in season and cooked with the secret recipe of a Kimchi craftsman. <Nogochoo Food Workshop's Kimchi Class> is a Kimchi encyclopedia that we have been eagerly looking for.
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