In South Korea, kimchi is part of every meal, every season, and every memory. More than just fermented vegetables—Korea’s national dish is a way of life. 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.
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, designed to connect you to the food you make, and to inspire you to explore kimchi in your own way.
Chapters cover:
- The flavours of Korea
- The kimchi pantry
- Kimchi-making basics
- Classic kimchi recipes
- Cooking with kimchi - recipes including Kimchi Pancakes and Kimchi Toasties
- Troubleshooting and tips
Details
Hardcover / 192 pages
Published 12 May 2026
