Good Morning Kimchi!: Forty Different Kinds of Traditional & Fusion Kimchi Recipes

by Sook-ja Yoon, Young-hie Han (Translator)

In part one of Good Morning, Kimchi, readers are taken on an odyssey through the pickled vegetable's theory and history, the science of the dish, along with its many different tastes, the ingredients and utensils needed to make it, and the customs associated with kimchi itself. In part two, facts concerning the reality of making kimchi are introduced before 20 types of traditional kimchi, all using Korean ingredients, are explained, and then 20 different types of fusion kimchi that blend ingredients from around the world with this distinctly Korean staple.

Genres: Cookbooks

124 pages, Paperback

First published September 1, 2005

Reviews

[Glory · Rating 5 out of 5]

Full color with lots of fascinating nutrition facts and bits about the history of kimchi. The layout is easy to follow and every recipe includes color pictures detailing each step. I wish every cookbook was this clearly detailed and straightforward.

[Greg Shim · Rating 3 out of 5]

It was alright, but I’ve found better recipes on the interwebs.