Kimchi: Essential recipes of the Korean Kitchen (Byung-Hi Lim, Byung-Soon Lim)

For thousands of years, fermented vegetables have been absolutely essential at Korean 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.

For two generations, the Lim family has 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.