60 Traditional and Modern Ways to Make and Eat Kimchi
Purchase at Amazon.com
Kimchi is not just cabbage! Using the traditional kimchi-making season as her guide and focusing on produce at its peak, Lauryn Chun, founder of Mother-in-Law’s Kimchi, shows you how to create both robust winter kimchi and light summer pickles!
With sixty recipes and beautiful photographs that will have you hooked on kimchi’s unique crunch and heat, The Kimchi Cookbook takes the champagne of pickles to new heights. Scroll down for an excerpt including recipes.
Praise for THE KIMCHI COOKBOOK
“This book is a great resource for kimchi lovers. It is filled with family stories, basic preparation techniques, and mouthwatering recipes for dozens of kimchi varieties.”
SANDOR ELLIX KATZ, author of The Art of Fermentation
“If you thought that cabbage was the be-all and end-all of kimchi, Lauryn Chun will quickly prove you wrong. From the quick satisfaction of Cucumber and Chive Kimchi to long-aged bachelor radishes, this book will have you fermenting every season’s vegetable crop, and then show you inventive ways to cook with what you make.”
Willy Blackmore, Los Angeles editor of TastingTable.com
“The Kimchi Cookbook is a worthwhile kitchen roadmap for everyone who knows the allure of fermented cabbage, or for those looking to be initiated.”
PETER MEEHAN, editor of Lucky Peach