Based on Korea’s legendary condiment, Mother-in-Law’s Kimchi is taking America by storm with its vibrant, versatile balance of flavor and just the right amount of spice. Making Kimchi (also spelled kimchee or gimchi) is the next frontier for anyone who enjoys DIY food projects, and homemade kimchi is a must-have for connoisseurs of the beloved Korean pickle.
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 the easy-to-make summer version 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. From favorites such as Pan-Fried Kimchee Dumplings and Kimchi Fried Rice to modern dishes like Kimchee Risotto, Skirt Steak Ssam with Kimchi Puree Chimichurri, Kimchee Oven-Baked Baby Back Ribs, and even a Kimchi Grapefruit Margarita. Chun showcases the incredible range of flavor this traditional dish adds to any plate.
With sixty recipes and beautiful photographs that will have you hooked on Gimchi’s unique crunch and heat, The Kimchi Cookbook takes the champagne of pickles to new heights.
Korean culture and cuisine have clearly gone mainstream, so the timing seems perfect for the release of Lauryn Chun’s The Kimchi Cookbook…which highlights the versatility of Korea’s omnipresent spicy fermented vegetable dish (Los Angeles Magazine)
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