soom_haus's post

Provided by | Is it okay to share a kimchi recipe that even chefs learn from? There is a book I keep close by and look at often these days called "The Kimchi Book." It is a recipe book by Ms. Go Eun-jeong, whose kimchi tastes so outstanding that even chefs come to learn from her, even though she makes it without artificial seasonings or sugar :) I usually make fresh kimchi at home, but it was the "worldly" kind, adding fish sauce, MSG, and sugar! Hahaha. So I was curious to see what kimchi made without these seasonings would taste like. So, I tried making Napa cabbage water kimchi exactly according to the recipe in the book. At first, the broth tasted salty and clean, but after two days, as it naturally fermented, it turned into water kimchi with a refreshing and deep flavor. The world of fermentation... 🫧 It was just so fascinating! The recipe and ingredients are quite simple, but I was impressed by the fact that you can achieve a sufficient flavor with minimal ingredients. This is a book that even cooking beginners can try without feeling intimidated 🧸 The layout is neat and the photos are fun to look at, so I find myself taking it out often. Since it includes English recipes, I think my foreign friends will be able to understand and try making kimchi too! I can see why this book became a bestseller through word of mouth. If you are curious about the taste of the kimchi from the chefs' kimchi teacher, please look for Teacher Go Eun-jeong's [Kimchi Book] at a bookstore 🥺💗 #GoEunjeong #김치책 #레시피북추천 #물김치 #일상 #맞팔 #선팔맞팔 #소통해요 #주방인테리어 #요리레시피 #물김치만들기 #얀뮬러 #우드리아 #우드도마 #바겐슈타이거 #밧드추천 #서평