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

$18.00

Out of Stock

SKU: R19180

Customers Also Bought

By Lauryn Chun

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.
 

Pages: 160

This product is shipped from one of our warehouses in Northern California. Orders placed after 12 p.m. will typically ship the following business day. To see an estimate of our delivery times, click here.

Returns & Replacements
If you are not satisfied with your purchase, you may return the product within 30 days for a replacement or a refund of the product value. Products must be unused in re-sellable condition with all original packaging, paperwork and accessories.


Create your own review

Please login. or register