The Book of Kimchi

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

¥². 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

¥³. 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

Out of Print