Byung-Hi Lim,Byung-Soon Lim

Kimchi

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You can't really imagine Korea without kimchi. For thousands of years, their fermented vegetables have been absolutely essential at meals. In Korea, kimchi is so much more than food — it is a national cultural treasure, a universal health food and a part of the Korean identity. Koreans are obsessed with good food, and the Lim family is no exception. For two generations, they have retained the proud tradition of kimchi at the Arirang Resturant in Stockholm. This book contains the family's most popular recipes — common, as well as rarer, kimchi recipes, Korean everyday food and the ever recurring bi-bim-bap (which literally means 'mixed rice'). The Lim family present their version of a classic with lettuce, cabbage, chilli and ginger, but also the popular radish kimchi, kattugi, as well as the more unusual varieties with pumpkin, oysters, mushrooms, roots and other vegetables. Sourish, hot and tasty, kimchi is a wonderful accessory for most meals, not only Asian-style dishes but every imaginable Western dish. Here are 'insider' tips on how to go about fermenting vegetables at home. Considering it is so incredibly simple, the result is amazing, beautiful, tasty and healthy, thanks to the built-in riches of good bacteria cultures found in vegetables.
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138 printed pages
Original publication
2014
Publication year
2014
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Quotes

  • s9tkinhas quoted5 years ago
    TANGGUN KIMCHI
    CARROT KIMCHI
    Kimchi goes international. This kimchi seems to be very popular in Russia, at least it is often requested by Russian tourists who visit Arirang. The carrots can also be eaten without leaving them to ferment, but of course you’ll then get a whole different flavour.
    1. Peel and shred the carrots. Place them in a bowl, add salt and cover with water. Leave to stand for about 10 hours or overnight at room temperature.
    2. Check the seasoning and rinse the carrots a few times in cold water.
    3. Mix together all the ingredients for the kimchi paste. Add the carrots and mix thoroughly. Place them in a jar or other container with a tight-fitting lid. Put it in the fridge and leave to stand for 10 days. Will keep fresh for at least 1 month.
    One jar, approx.3 litres
    1 kg carrots
    1½ tbsp coarse sea salt
    Kimchi paste

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