The Kimchi Cookbook

This bold, colorful cookbook walks you step by step through how to make both robust and lighter kimchi, following traditional kimchi-making seasons and focusing on produce at its peak. Lauryn Chun delves into a wide range of flavors and techniques for making this live-culture food, from long-fermented classic winter kimchi to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat in minutes.

After you've made your own kimchi from tender and delicate young napa cabbage to stuffed eggplant, you can use it as a star ingredient in Chun's inventive kimchi recipes. Chun showcases the incredible range of flavors that kimchi adds to any plate, from favorites like Pan-Fried Kimchi Dumplings and Kimchi Fried Rice to modern dishes like Kimchi Risotto, and Skirt Steak Ssam with Kimchi Puree Chimichurri, Kimchi Oven-Baked Baby Back Ribs, and even a Kimchi Grapefruit Margarita. The Kimchi Cookbook takes the champagne of pickles to new heights, with sixty recipes and beautiful photographs that will have you hooked on kimchi's unique crunch and heat.

View Details: amazon.com/dp/1607743353