Tradition of kimchi-making explained in English book
AN ENGLISH book on kimjang, the process of kimchi-making, was released on Monday to mark the Korean tradition likely to be designated a Unesco Intangible Cultural Heritage, according to the Korea Cultural Heritage Foundation.
The 192-page Kimjang: Making And Sharing Kimchi explains the origin and history of kimchi, possibly the most popular type of Korean food.
"Kimchi, along with rice, is (something) that people in this country cannot live without," the book says.
"It is fine to make a small amount of kimchi in spring or in summer when it is not cold but, for winter, there is a need to make large quantities to get through five to six months.
"Every family readies a great volume of kimchi in early winter and stores it either in a kimchi refrigerator or in earthenware jars which would then be buried underground."
Different recipes and ingredients to make different styles of kimchi, as well as accounts of people who make kimchi outside Korea, are introduced in the book.
As a growing number of people around the world are beginning to develop a taste for kimchi, kimchi recipes are summarised in the final section.
Mr Kim Jong Jin, president of the foundation, said: "I hope that readers will gain a wider and deeper understanding of kimchi and kimjang."
THE KOREA HERALD/ASIA NEWS NETWORK