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

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. Korea's staple condiment is taking America by storm with its vibrant, versatile balance of flavor and just the right amount of spice. Using the traditional kimchi-making seasons as her guide and focusing on produce at its peak, Chun illuminates how to create both robust kimchis and lighter pickles. With recipes that highlight kimchi's unique crunch and heat, The Kimchi Cookbooktakes this beloved pickle to new heights.

LAURYN CHUN is the founder of Mother-in-Law’s Kimchi, a line of artisan kimchi based on an original recipe from Jang Mo Jip (“Mother-in-Law’s House”), her mother’s beloved restaurant in Garden Grove, California. From her mother’s kitchen to work in the fine dining and wine industries, Chun’s deep love for food and wine led her from the Rhône Valley and Spain to Italy’s hills, where she worked harvesting grapes. While living in New York City, she recognized the beauty of Korea’s tradition of handcrafted kimchi, which inspired her to launch Mother-in-Law’s Kimchi in 2009.
 
OLGA MASSOV is a Brooklyn-based food writer whose blog, sassyradish.com, has been recognized by Serious Eats, Saveur, theKitchn.com, Smithsonian, and the Huffington Post, among others. Her love of kimchi and fish sauce knows no bounds.

Acknowledgments
    
Introduction  
 
Kimchi 101  
 
The Kimchi Pantry

Spring / Summer Kimchi    
Instant Red Leaf Lettuce Kimchi
Instant Baby Spinach and Oyster Mushroom Kimchi
Bok Choy Kimchi
Stuffed Cucumber Kimchi
Quick Cucumber and Chive Kimchi
Tri-Colored Bell Pepper and Cabbage Water Kimchi in Clear Broth
Korean “Gazpacho” Water Kimchi in Red Pepper Broth
Tender Young Napa Cabbage Kimchi
Korean Radish Top Kimchi
French Breakfast Radish Kimchi
Perilla Leaf Kimchi
Chive Kimchi
Green Onion Kimchi
Cipollini Onion Kimchi
Deconstructed “Stuffed” Eggplant Kimchi
Stuffed Tomato Kimchi

Fall / Winter Kimchi  
Instant Apple, Persimmon, and Pear Kimchi
Apple, Pear, and Cabbage Water Kimchi with Fennel in Clear Broth
Cauliflower Water Kimchi with Pear, Lime Zest, and Pomegranate in Clear Broth
Butternut Squash Kimchi with Lacinato Kale and Pine Nuts
Rolled-Up Green Cabbage Kimchi with Radish and Asian Pear
White Wrapped Kimchi with Persimmon and Dates
Wrapped Seafood Kimchi
Square-Cut Napa Cabbage Kimchi
Savoy Cabbage Kimchi with Turnip
Mother-in-Law’s Signature Kimchi
Daikon Radish Cube Kimchi
Bachelor Radish Kimchi
White Stuffed Cabbage Kimchi
Stuffed Cabbage Kimchi
Daikon Radish Halves Pickled in Clear Broth

Cooking with Kimchi  
Kimchi Frittata with Green Onions and Shiitakes
Eggs Benedict with Kimchi Hollandaise
Corn Salad with French Breakfast Radish Kimchi
Kimchi Cornmeal Pancakes
Cold Sesame Noodle Salad with Kimchi
Pan-Fried Kimchi Dumplings (Mandu)
Kimchi Slaw with Cilantro
Kimchi Risotto
Farro and Butternut Squash Kimchi with Lacinato Kale and Ricotta Salata
Kimchi Fried Rice Dolsot-Style
Roasted Brussels Sprouts with Cipollini Onion Kimchi
Scalloped Potatoes with Kimchi
Winter Greens with Kimchi
Turkey “Banh Mi” with Kimchi
The Mother-in-Law’s Porchetta
Grilled MILKimcheeze Sandwich
The Mother-in-Law Kimchi Brisket Sandwich
Red Curry Mussels with Kimchi
Kimchi Oyster Mignonette
Flounder with Brown Butter, Capers, and Kimchi
Spanish Mackerel with Green Onion Kimchi and Potatoes
Chicken with Savoy Cabbage Kimchi, Lemon, and Olives
Skirt Steak Ssam with Kimchi Puree Chimichurri
Braised Short Ribs with Bachelor Radish Kimchi
Kimchi Oven-Baked Baby Back Ribs
Kimchi Chigae Stew
Russian-Inspired Kimchi Schi
Friulian Bean Soup with Savoy Cabbage Kimchi
Kimchi Grapefruit Margarita
 
Index  

Measurement Conversion Charts