Magazine F Issue #12 : KIMCHI

Magazine F Issue #12 : KIMCHI

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Kimchi is a millennia-old, preserved food of Korea, and kimjang, the making and sharing of kimchi to be eaten over winter months, was designated as a UNESCO Intangible Cultural Heritage of Humanity in 2013. Napa cabbages and Korean radishes are salted, coated in red pepper powder, garlic, and other savory ingredients, and then left to ferment. As each family developed their own recipe, kimchi became more diverse with each passing generation. Kimchidok crocks kept in the ground have been replaced by refrigerators in the home specifically for kimchi storage—evincing the everlasting symbolism of kimchi on the Korean table. Today, fermentation is a major trend in gastronomy culture, and this naturally fermented, probiotic-rich food is revered worldwide.

Contents

INTRO

LETTER FROM F

EXPLORING
Thoughts on kimchi from global chefs and kimchi experts

OVERVIEW
Kimchi’s meaning and role in Korean culture

KIMCHI CHRONICLES
Symbolism of kimchi across history as told by six Korean food researchers

EXTENSION
Kimchi-storing containers and techniques show the advancement of the kimchi industry

ACADEMIC MANUAL
Tidbits and trivia about kimchi, including historical facts, traditional dishes, and trends

FOUR SEASONS
A list of kimchi for four seasons

COMPONENT TABLE
Diversity of kimchi through regional comparisons

F LAB
Delicious kimchi

F CUT
Infinite variations of kimchi with different ingredients and forms

INTERVIEW
Jeong Kwan : The venerable Jeong Kwan’s food contains the essence of nature and value of life
Jonguk Lee : Korean chef Jongguk Lee focuses on taste rather than shape or form

ON THE TABLE
Old Korean restaurants famous for scrumptious kimchi

INDEPENDENT BRANDS
Global independent kimchi brands make creative kimchi varieties by combining local ingredients and Korean condiments

INTERVIEW
Matthew Calderisi : Founder of fermented food brand Ferment 9, Matthew Calderisi, talks about kimchi’s potential

DAILY MENU
Everyday dishes prepared by people from diverse cultures

INTO THE MARKET
Novel kimchi products with great branding

REFERENCES
Books and YouTube channels recommended by kimchi experts, chefs, and cooking enthusiasts

DICTIONARY

INDEX


© Magazine F