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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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Books Published by Seoul Selection 
