In South Korea, kimchi is part of every meal, every season, and every memory. More than just Korea's national dish—it's a way of life. 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. 

At its simplest, kimchi is fermented vegetables.

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.

This cookbook is filled with classic and contemporary recipes all designed to help you feel more connected to the food you make, and more inspired 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