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The Book of Kimchi
The Book of Kimchi
The Book of Kimchi
Item#: 897375551X
Regular price: $44.64
Sale price: $37.94
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Product Description
by Korean Research Institute

size: A5, 152pages. publisher: Korean Research Institute, 1998.

Table of contents
PREFACE

. KIMCHI AND KOREANS

. THE HISTORY OF KIMCHI
-Roots of the Word "Kimchi"
-Kimjang
-The Storage of Kimchi
-Local Kimchi
-Special Kimchi
-Tradition and Courtesy of Kimchi
-Utensils used in the Preparation

. THE INGREDIENTS FOR KIMCHI AND THEIR CHARACTERISTICS
-Korean Cabbage
-White Radish
-Garlic
-Ginger
-Red Chili Pepper
-Green Onion
-Cucumber
-Wild Lettuce
-Indian Mustard Leaf
-Watercress
-Wild Leek
-P'Yongo Mushrooms
-Manna Lichen
-Salted and Fermented Fish (Chotkal)
-Oyster
-Small Octopus

. THE SCIENTIFIC NATURE AND NUTRITIONAL ASPECTS OF KIMCHI
-Principles of Kimchi Production
-Role of Seasoning
-Role of Salt
-Role of Microorganisms
-Role of Acids
-Effects of Other ingredients
-Nutrient Composition of KimchiI
-Nutrient Changes during Fermentation
-Production of Organic Acid
-Production of Free Amino Acids
-Product of Vitamins
-Perspectives in Kimchi

. RECIPES
-Standard Procedure of Kimchi Production
-Ordinary Kimchi
-Unusual Kimchi
-Foods with Kimchi

GLOSSARY
INDEX

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