Korean Fermentation Recipes, Secrets and Techniques of a Millennial Tradition

Dive into the fascinating world of Korean fermentation with this comprehensive book that guides you through the ancient art and modern innovations of one of Korea's most vibrant culinary mainstays. From kimchi to gochujang, each page is packed with cultural wisdom, irresistible recipes, and expert tips for mastering fermentation in your own kitchen.
What yu'll find in this book:History and Culture:Explores the millennia-old origins and cultural significance of fermentation in Korean cuisine, providing in-depth context that enriches each recipe.Ingredient Guide:Meet key ingredients such as chilies, soybeans, and rice, and learn how to select them carefully to ensure the authenticity and quality of your fermentations.Traditional and Modern Recipes:From classics like kimchi and doenjang to modern innovations like gochujang ice cream and kimchi sushi. Each recipe is designed to be accessible, with clear instructions and practical tips.Health Benefits: Discover how fermented foods can improve digestion, increase nutrient absorption, and strengthen the immune system, all backed by modern science and ancient wisdom.Perfect for cooks of all levels, this book invites you to experiment with fermentation techniques that you can incorporate into your everyday cooking, improving not only the flavor but also the nutritional value of your dishes. Whether you are looking to deepen your culinary knowledge or simply add new dishes to your repertoire, "Korean Fermentation: Recipes, Secrets and Techniques of an Age-old Tradition" is your ideal companion.