Magazine F Issue 12 (Kimchi) is available now on loremnotipsum.com. 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 Kimchidok crocks kept in the ground have been replaced by refrigerators in the home specifically for kimchi storage—evincing the everlasting symbolism of kimchi on the Korean table.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.
Magazine F is a food documentary magazine co-created by Magazine B and Baemin, which introduces one particular ingredient that has had a significant impact on people’s table. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time. Magazine B’s sister publication, Magazine F enriches your experience with everyday ingredients. Each issue explores how an ingredient is grown, prepared, and shared in different cultures around the world, through in-depth interviews, inspiring stories, and beautiful photos.
Thoughts on kimchi from global chefs and kimchi experts
Kimchi’s meaning and role in Korean culture
Symbolism of kimchi across history as told by six Korean food researchers
Kimchi-storing containers and techniques show the advancement of the kimchi industry
Tidbits and trivia about kimchi, including historical facts, traditional dishes, and trends
A list of kimchi for four seasons
Diversity of kimchi through regional comparisons
Infinite variations of kimchi with different ingredients and forms
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
Global independent kimchi brands make creative kimchi varieties by combining local ingredients and Korean condiments
Matthew Calderisi: Founder of fermented food brand Ferment 9, Matthew Calderisi, talks about kimchi’s potential
Everyday dishes prepared by people from diverse cultures
INTO THE MARKET
Novel kimchi products with great branding
Books and YouTube channels recommended by kimchi experts, chefs, and cooking enthusiasts
Details: Magazine F – Issue 12 (Kimchi)
148 pages, 24 x 16 cm, English edition