Kimchi And Korean Pickles

🌶️ Salting the cabbage, letting kimchi age and the quick pickles on every Korean table.

Good kimchi starts with how you salt the cabbage, and gets better as it ages. This book takes you from the whole cabbage to the sour jar at the back of the fridge.

📖 Inside: what kimchi is and what you need; choosing and cutting napa cabbage; how to salt it; rinsing, draining and clean jars; the rice porridge and the paste; classic whole-cabbage kimchi; fermenting at room temperature, then in the fridge; how to tell safe from spoiled; cut-cabbage, cubed radish and cucumber kimchi; soy pickles, seasoned bean sprouts and spinach, sweet soy potatoes and keeping banchan; and when kimchi turns sour, kimchi stew and kimchi with tofu.

📥 PDF, instant download, with print-and-keep cards: a salting checklist, clean jars and fermenting, when to throw it out, and what to cook at each stage.

ℹ️ This is general cooking guidance, not professional food-safety advice.