A revised edition of Good Morning, Kimchi!, one of Hollym’s best-selling books, has been released. It introduces 40 different kinds of traditional and fusion kimchi recipes carefully selected by Professor Yoon Sook-ja, a master of traditional Korean food. Part one contains explanations on the history and types of kimchi, ingredients, storage methods, utensils, and so on. Part two introduces 20 each recipes for traditional and fusion kimchi that contain the know-how of the author, the CEO of the Institute of Traditional Korean Food. This book will be the first step toward discovering the charm of Korean kimchi.
