Kimchi, the tangy, spicy umami fermented dish beloved by Koreans, has never been as popular as it is now. Learn your baechu from your dongchimi, and how to make a fool-proof classic kimchi.

Find out how to tell if your batch is ready and what to do if it looks like it’s about to explode. Discover the importance of jeotgal and gochugaru in creating the perfect umami flavour, and the science behind why this fermented dish is so good for you.

Hardback
158 × 114mm Diameter
128 pages