A fun perk of blogging is requesting books I know I’m going to love, like Kimchi: Essential Recipes of the Korean Kitchen.  Authors Im Kee Sun, Im Boo Mee Ja, Lim Byung-Soon and Lim Byung-Hi are a family of Korean women living in Stockholm where they run a much loved restaurant called Arirang.  Short of dining there -though looking at photos in their book, how you’ll wish to! – you can buy this fantastic guide and create your own tantalising Kimchi, to eat as umami accompaniments or integrated into seasonal dishes including soups, pancakes, dumplings, cocktails (!) and more.


I make kimchi a lot, experimenting each time, and once you start eating it you can get addicted to its treasured jewels of sensation and contrast in a meal.  If you catch the Kimchi bug, you’ll want to make and eat it forever more.

If you’re not a huge fan yet, Kimchi might just be the perfect book to hook you – the recipes and explanations are straightforward, and a general chapter on Korean cooking is as useful and tempting a basic introduction as I’ve seen

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If you are already a huge fan, Kimchi offers fantastic recipes.  I can’t rave enough about  the recipe for Carrot Kimchi  -a  favourite with Russian tourists at the restaurant-and variations I’ve tried combining carrot and parsnip, as well as parsnip alone. I’m also looking forward to trying Butternut Squash kimchi; were I able to find Ginseng, the first thing I’d do is make their Ginseng Kimchi. It’s this kind of book- you get really excited, turning the pages and wondering what taste sensations will next be conjured. There’s even a Coleslaw Kimchi which is a perfect party food. This is a great book, which I wholeheartedly recommend.

Carrot Kimchi

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  • 1 kg carrots
  • 1 1/2 tbsp coarse sea salt
  • 1 tbsp gochugaru, (the Korean chilli powder{
  • 50 g shredded leeks
  • 1 tsp minced garlic
  • 1 tsp finely grated ginger
  • 100 grams shredded fresh daikon
  • 1/2 tsp fish sauce
  • 1 tbsp salt

Peel and shred the carrots. Place them in a bowl. add salt and cover with water. Leave to stand for about 10 hours or overnight at room temperature.

Check the seasoning …and rinse the carrots a few times in cold water.

Mix together all the ingredients for the kimchi paste. Add the carrots and mix thoroughly. Place them in a jar or other container with a tight fitting lid. Put it in the fridge and leave to stand for 10 days. Will keep fresh for at least one month.

–From Kimchi: Essential Recipes of the Korean Kitchen


A quick ps, because I want to show you.  I’ve been making these regularly.

That was the Carrot Kimchi.  Here’s some pictures of the Carrot and Parsnip Kimchi:


And here’s the Parsnip Kimchi, basically the same recipe but with lots of Onion Seed because I like the bitter. It’s SO good, believe me.