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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.
Contents
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 |
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