Whether you''re curious about fermentation, passionate about Korean cuisine, or simply looking to bring something bold and beautiful into your kitchen, this book is for you. In South Korea, kimchi is part of every meal, every season, and every memory. Jihyun ''Kimmy'' Kim grew up surrounded by the scents of garlic, chilli, and fermented vegetables, and watched the women in her family prepare huge batches of kimchi during kimjang each winter. It wasn''t just about food - it was about love, sharing, and tradition. This cookbook is filled with classic and contemporary recipes; it''s a mix of the old and the new, designed to help you feel more connected to the food you make, and more inspired to explore kimchi in your own way. From Seoul to Southeast London: Kimchi is more than just Korea''s national dish-it''s a way of life. It appears on every Korean table, from everyday breakfasts to elaborate feasts. It lives in fridges, markets, memories, and language. But what exactly is it? At its simplest, kimchi is fermented vegetables. But it''s so much more than that. It''s a method of preservation that goes back centuries, born from necessity and perfected over generations. It''s a careful balance of salt, time, spice, and care. And every household makes it a little differently. Kimchi is a form of storytelling. It carries the memory of a place, a season, a hand. It reminds us that good things sometimes take time. That transformation happens slowly. That flavour is worth waiting for. Through Kimmy''s own words and 80 delicious recipes, the chapters will cover: The flavours of Korea; The kimchi pantry; Kimchi-making basics; The classics - kimchi recipes; Cooking with kimchi - recipes including Kimchi pancakes and Kimchi toasties; Troubleshooting and tips; Kimchi recipe tracker. Plus beautiful and bright design and photography throughout, making this a truly stand-out and classic cookery book.

Autorentext

The heart and soul behind Kimchi & Radish is Jihyun Kim "Kimmy”, a South Korean native with a deep passion for Korean cuisine. A qualified Korean chef with many years’ experience in teaching Korean cuisine, she studied Le Cordon Bleu, French cuisine at Tante Marie Culinary Academy, where she fell in love with the UK and decided to settle. Kimmy is dedicated to bringing authentic, fresh kimchi to customers in the UK.

After years of disappointment with the quality of kimchi in the UK, Kimmy decided to take matters into her own hands, founding Kimchi & Radish in January 2018, stating :"My goal is to introduce great tasting kimchi to customers and replace the bland, factory-packed versions that flood supermarket shelves."

Klappentext

'There's truly no one I'd trust more to write about all things kimchi. This book is a treasure and a joy' Sam Cooper, author of The Fermentation Kitchen

Bring the heart and soul of kimchi to your kitchen with a selection of authentic, classic kimchi recipes, plus modern twists for using kimchi in everyday delicious dishes.

In this beautiful book, discover the craft of kimchi through traditional and seasonal recipes, plus delicious ways to use kimchi in your cooking, from Kimchi Grilled Cheese Sandwich and Kimchi Mac and Cheese, to Kimchi Quesadilla, Kimchi Summer Rolls and Stir-Fried Kimchi Udon with Greens.

Jihyun ' Kimmy ' Kim grew up surrounded by the scents of garlic, chilli, and fermented vegetables, and watched the women in her family prepare huge batches of kimchi during kimjang each winter. It wasn't just about food - it was about love, sharing, and tradition. This cookbook is a mix of the old and the new, designed to help you feel more connected to the food you make, and more inspired to explore kimchi in your own way.