The book starts with the basics, breaking down the principles of kimchi making, container selection, brine ratio, and ingredient pretreatment. It details two methods: "quick-made kimchi" and "fermented kimchi," covering multiple categories such as vegetables, mushrooms, and root vegetables. It features hundreds of carefully selected home-style recipes, each with "preparation time" and "difficulty level" indicated. It also includes tips on "flavor variations" and "pairing suggestions." No professional equipment or complicated techniques are required; just follow the steps to make your ingredients in the jar burst with flavor, adding a touch of sour, spicy, and savory aroma to your everyday meals. It easily unlocks the simplicity and deliciousness of homemade kimchi.
全书从基础入门讲起，先拆解泡菜的原理、容器选择、盐水配比、食材预处理等关键要点，详解“速成泡菜”“发酵泡菜”两种做法，涵盖蔬菜、菌菇、根茎等多个品类，精选上百款家常配方，每款配方均标注“制作时长”“难度等级”，搭配“口味变式”“搭配建议”小锦囊，无需专业装备，不用复杂技巧，跟着做就能让坛中食材焕发鲜香，为日常餐桌添上一抹酸辣鲜香，轻松解锁自制泡菜的简单与美味。
全书从基础入门讲起，先拆解泡菜的原理、容器选择、盐水配比、食材预处理等关键要点，详解“速成泡菜”“发酵泡菜”两种做法，涵盖蔬菜、菌菇、根茎等多个品类，精选上百款家常配方，每款配方均标注“制作时长”“难度等级”，搭配“口味变式”“搭配建议”小锦囊，无需专业装备，不用复杂技巧，跟着做就能让坛中食材焕发鲜香，为日常餐桌添上一抹酸辣鲜香，轻松解锁自制泡菜的简单与美味。
