Magazine F Issue 12 (Kimchi) is available now on loremnotipsum.com. Kimchi is a millennia-old, preserved food of Korea.

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    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 Kimchidok crocks kept in the ground have been replaced by refrigerators in the home specifically for kimchi storage—evincing the everlasting symbolism of kimchi on the Korean table.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.

    Content

    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

    Details: Magazine F – Issue 12 (Kimchi)

    148 pages, 24 x 16 cm, English edition

    Article No. bfmagazinef0012 Published by Magazine F Manufactured in South Korea Available in English Tag Reading situation Beach · Coffee Shop · Home Weight 460 g Dimensions 24 × 16 × 2 cm

    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.

    Content

    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

    Details: Magazine F – Issue 12 (Kimchi)

    148 pages, 24 x 16 cm, English edition

    Article No. bfmagazinef0012 Published by Magazine F Manufactured in South Korea Available in English Tag Reading situation Beach · Coffee Shop · Home Weight 460 g Dimensions 24 × 16 × 2 cm
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