Kimchi is a millennia-old, preserved food of Korea, and kimjang, the making and sharing of kimchi to be eaten over winter months, was designated as a UNESCO Intangible Cultural Heritage of Humanity in 2013. Napa cabbages and Korean radishes are salted, coated in red pepper powder, garlic, and other savory ingredients, and then left to ferment. As each family developed their own recipe, kimchi became more diverse with each passing generation. Kimchidok crocks kept in the ground have been replaced by refrigerators in the home specifically for kimchi storage—evincing the everlasting symbolism of kimchi on the Korean table. Today, fermentation is a major trend in gastronomy culture, and this naturally fermented, probiotic-rich food is revered worldwide.

Kimchi is the epitome of a traditional Korean food. But unlike pasta or sushi, it is too multifaceted to be described only as one country’s representative food. In Korea, kimchi is not just a food—it is the end product of an encompassing culinary culture, from processes and techniques for production and storage to a wide range of kimchibased recipes. It’s hard to identify another distinctive dish that exerts such influence over a nation’s cuisine. In the future, kimchi will gain more recognition for its cultural value and potential, for it has always been a highly personalized food that is customized to suit each family’s taste.

Intro


Letter from F


Exploring

Thoughts on kimchi from global chefs and kimchi experts


Overview

Kimchi’s meaning and role in Korean culture


Kimchi Chronicles

Symbolism of kimchi across history as told by six Korean food researchers


Extension

Kimchi-storing containers and techniques show the advancement of the kimchi industry


Academic Manual

Tidbits and trivia about kimchi, including historical facts, traditional dishes, and trends


Four Seasons

A list of kimchi for four seasons


Component Table

Diversity of kimchi through regional comparisons


F Lab

Delicious kimchi


F Cut

Infinite variations of kimchi with different ingredients and forms


Interview

Jeong Kwan : The venerable Jeong Kwan’s food contains the essence of nature and value of life


Jonguk Lee : Korean chef Jongguk Lee focuses on taste rather than shape or form


On the Table

Old Korean restaurants famous for scrumptious kimchi


Independent Brands

Global independent kimchi brands make creative kimchi varieties by combining local ingredients and Korean condiments


Interview

Matthew Calderisi : Founder of fermented food brand Ferment 9, Matthew Calderisi, talks about kimchi’s potential


Daily Menu

Everyday dishes prepared by people from diverse cultures


Into the Market


Novel kimchi products with great branding


References


Books and YouTube channels recommended by kimchi experts, chefs, and cooking enthusiasts


Dictionary


Index


PUBLICATION RIGHT

Magazine B
Publisher Suyong Joh
Executive Director Myungsoo Kim
Editor-in-Chief Eunsung Park
Content & Editorial Director Sojeong Jeong
Editors Chanyong Park, Eunkyung Lee
Contributing Editor Alex Seo, Hyeseon Jeong
Art Direction & Design Yuwon Choi
Marketing Hyunjoo Kim, Yeubin Kim
Sales & Distribution Suyeon Kim, Kiran Kim
Advisory Wookjung Lee, Chaelin Park
Managing & Editing Jean Kim
Translators Rancy Kim, Bongah Shin, Hyejoo Lee, Seongae Yang, Soonok Hwang
Copy Editor Sarah Kessler Jang
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Woowa Brothers
CEO Bongjin Kim
Creative Directors Myungsoo Han, Insung Chang
Planning & Marketing Taekyoung Lee, Sunmi Kim, Seonhwa Yoo, Juneha Park