『The Kimchi Book』 is the most fundamental guide to kimchi, teaching readers to understand seasonal ingredients and respect the time it takes for fermented foods and kimchi to mature. It explains kimchi recipes using seasonal ingredients according to the flow of spring, summer, autumn, and winter, detailing their characteristics and why this particular kimchi should be made now, and why this ingredient tastes best at this time.

Notably, this book includes both Korean and English text, accurately conveying kimchi’s context and philosophy within the globally expanding K-food trend. Transcending simple recipes, it translates content explaining seasons, fermentation, and the structure of the Korean table into ‘a language the world can understand’. This makes it content that can properly introduce kimchi, at the heart of the K-food trend, to people worldwide.

• Original Title : 김치 책 
• 284 pages
• ISBN : 9791199539297
• Hardcover

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