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.
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
"[Lauryn Chun's] primer, The Kimchi Cookbook, takes the
traditional Korean condiment to new heights, showcasing its
versatility as both a simple pickled vegetable and complex flavor
--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 Kimchi is 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 Chun's The Kimchi Cookbook...which highlights the versatility of Korea's 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 season's 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, I've 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 Chun's recipes for tangy, bright, and bubbly kimchi are approachable and make a world of fermented foods seem firmly within our grasp."
--Marisa McClellan, author of Food In Jars and creator of FoodInJars.com