|The Science and Culture of Kimchi; Journey into Healthy Kimchi|
|Writer||World Institute of Kimchi|
|Date of issue||2015.12.|
|easy Science & joyful imagination :Easy Science Series|
Chapter 1. A Long, Long Time Ago, There was Kimchi
01 Is Korea Really the Originator of Kimchi?
02 What Kind of Kimchi Did King Sejong Eat?
03 Has Kimchi Made with Kimchi Cabbage Existed for Less than 100 Years?
04 Has Red Chili Pepper Changedt he Appearance of Kimchi?
05 Changes in the Way Kimchi Is Made
Chapter 2. Kimchi Protects Koreans' Health
01 Kimchi Protects Koreans’ Health
02 Kimchi Supports Agriculture
03 Kimchi and the Dream of Unification
04 Is Making Kimchi an Art?
05 Culture Created by Kimchi
06 How Did Kimjang Become a UNESCO Intangible Cultural Heritage?
07 The History of Kimjang
01 Can Pumpkins Be Used to Make Kimchi?
02 What Kinds of Ingredients Are Used to Make Kimchi?
03 What Kinds of Kimchi Exist around Korea?
Chapter 4. Kimchi and Science Come Together
01 Is Kimchi the Product of an Elaborate Food Science?
02 Does Kimchi Breathe?
03 What Happens When Kimchi Cabbage and Salt Are Combined?
Chapter 5. Kimchi Protects the Health of Koreans
01 Does Kimchi Strengthen the Immune System?
02 Does Kimchi Prevent Lifestyle Diseases?
03 Kimchi instead of Yogurt?
04 Does Kimchi Slow the Aging Process?
05 Kimchi Prevents Cancer
Chapter 6. An In-depth Look at the Kimchi Industry
01 Sale and Mass Production of Kimchi
02 People All around the World Eat Kimchi
03 How Is Kimchi Mass Produced?
04 How Does Mass Produced Kimchi Get to Our Dining Table?
05 The Science of Kimchi and Fermentation Starter
Chapter 7. Kimchi Is Everywhere
01 Is There Kimchi in Japan?
02 Kimchi Has Spread around the World
03 World Institute of Kimchi: Setting the Standard for Kimchi Culture and Fermentation Science
Image Sources and References