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 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 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.
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