The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi

(Hardback)

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"A DIY cookbook for crafting and cooking with kimchi at home, building on the pungent Korean pickle's recent rise to stardom among top chefs, adventurous eaters, and connoisseurs of fermented, live-culture foods." 60 recipes and tips for creating and cooking with kimchi will add a kick of flavor to any plate. Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you step by step through how to make both robust and lighter kimchi. Lauryn Chun explores a wide variety of flavors and techniques for creating this live-culture food, from long-fermented classic winter kimchi intended to spice up bleak months to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat in just minutes. Once you have made your own kimchi, using everything from tender and delicate young napa cabbage to stuffed eggplant, you can then use it as a star ingredient in Chun's inventive recipes for cooking with kimchi. From favorites such as Pan-Fried Kimchi Dumplings and Kimchi Fried Rice to modern dishes like Kimchi Risotto, Skirt Steak Ssam with Kimchi Puree Chimichurri, Kimchi Oven-Baked Baby Back Ribs, and even a Kimchi Grapefruit Margarita, Chun showcases the incredible range of flavor kimchi adds to any plate. 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.

Reviews

"[Lauryn Chuns] primer, The Kimchi Cookbook, takes the traditional Korean condiment to new heights, showcasing its versatility as both a simple pickled vegetable and complex flavor enhancer."
New York Daily News

"Chun's book has a recipe for just about any type of kimchi you could think of, from spicy napa and daikon blends to more creative and modern pickles made from butternut squash, French butter radishes, and even tomatoes. Anyone familiar with Chun's New York-based kimchi company,Mother-in-Law's Kimchi, should be pleased to find many of her signature recipes tucked throughout the book. On top of all of the pickle recipes, Chun also includes about two dozen recipes for using up all those jars of kimchi you'll accumulate, since eating kimchi straight from the jar (no shame) may eventually grow old."
Serious Eats

"The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchiis a beautifully photographed, easily readable collection that not only takes on the kimchi we all know and love--made from Napa cabbage, radishes, and the like--but also weaves in Chun's tale of growing up in the culture."
OC Weekly

"Korean culture and cuisine have clearly gone mainstream, so the timing seems perfect for the release of Lauryn ChunsThe Kimchi Cookbookwhich highlights the versatility of Koreas omnipresent spicy fermented vegetable dish."
Los Angeles magazine

If you thought that cabbage was the be-alland 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 seasons vegetable crop, and then show you inventive ways to cook with what you make.
Willy Blackmore, Los Angeles editor of TastingTable.com

As an enthusiastic kimchi eater, Ive long wished for someone to teach me how to create all those interesting, zippy flavors at home. The Kimchi Cookbook is just the thing for home canners who want to take their food preservation beyond traditional jams and vinegar pickles. Lauryn Chuns recipes for tangy, bright, and bubbly kimchi are approachable and make a world of fermented foods seem firmly within our grasp.
Marisa McClellan, author ofFood In Jarsand creator of FoodInJars.com

Author Bio

LAURYN CHUN is the founder of Mother-in-Law's Kimchi, which has been praised in the New York Times, Tasting Table, O Magazine, WSJ Blog, and USA Today, and was featured on the Cooking Channel's FoodCrafters.