[现货Magazine F KIMCHI泡菜 NO.12 F杂志 英文版 NO.12 本期主题：KIMCHI-泡菜 单本杂志 韩国人气杂志 F杂志 MAGAZINE B 姐妹刊]
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&[nbsp; 【F杂志】单本杂志 /上海菲菲/韩国人气杂志MAGAZINE B 姐妹刊]—&[mdash;Magazine F 英文版 NO.12 ]
[本期主题：KIMCHI-泡菜 ]
[泡菜是韩国保存了几千年的食物，而泡菜的制作和分享在冬天吃的泡菜，在2013年被指定为人类的人类非物质文化遗产代表作名录。 纳帕白菜和韩国萝卜经过腌制，上面涂上红辣椒粉，大蒜和其他美味的原料，然后放置发酵。 随着每个家庭都有自己的配方，泡菜也随着时间的推移变得更加多样化。 放在地上的泡菜罐头已经被家里专门用来储存泡菜的冰箱所取代，这表明泡菜在韩国餐桌上的永恒象征意义。 今天，发酵是美食文化的一个主要趋势，这种自然发酵的，富含益生菌的食物在世界范围内备受推崇。]
[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 Kimchidok crocks kept in the ground have been replaced by refrigerators in the home specifically for kimchi storage]&[mdash;evincing the everlasting symbolism of kimchi on the Korean table.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.]
[■ Contents]
2 Intro
8 Letter from F
12 Exploring
[Thoughts on kimchi from global chefs and kimchi experts]
16 Overview
Kimchi&[rsquo;s meaning and role in Korean culture]
20 Kimchi Chronicles
[Symbolism of kimchi across history as told by six Korean food researchers]
48 Extension
[Kimchi-storing containers and techniques show the advancement of the kimchi industry]
54 Academic Manual
[Tidbits and trivia about kimchi, including historical facts, traditional dishes, and trends]
72 Four Seasons
A list of kimchi for four seasons
74 Component Table
[Diversity of kimchi through regional comparisons]
76 F Lab
Delicious kimchi
78 F Cut
[Infinite variations of kimchi with different ingredients and forms]
88 Interview
88 Jeong Kwan
The venerable Jeong Kwan&[rsquo;s food contains the essence of nature and value of life]
96 Jonguk Lee
[Korean chef Jongguk Lee focuses on taste rather than shape or form]
102 On the Table
[Old Korean restaurants famous for scrumptious kimchi]
118 Independent Brands
[Global independent kimchi brands make creative kimchi varieties by combining local ingredients and Korean condiments]
128 Interview
128 Matthew Calderisi
[Founder of fermented food brand Ferment 9, Matthew Calderisi, talks about kimchi]’s potential
132 Daily Menu
[Everyday dishes prepared by people from diverse cultures]
138 Into the Market
[Novel kimchi products with great branding]
142 References
[Books and YouTube channels recommended by kimchi experts, chefs, and cooking enthusiasts]
150 Dictionary
151 Index