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Comment: Nice previously handled copy showing wear to interior and covers. Exterior and interior may include marks, such as writing, highlighting, underlining, or minor stains. Solid binding and a great resource in usable condition. Small tear in hardcover on bottom left corner of front.
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The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi Hardcover – November 27, 2012

4.7 out of 5 stars 101 customer reviews

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Editorial Reviews

Amazon.com Review

Featured Recipe: Quick Cucumber and Chive Kimchi (Oyi Buchu Gutjori)

Quick Cucumber and Chive Kimchi

Prep time: 20 minutes

Brining time: 5 to 7 minutes

Fermentation: Ready to eat

Yield: 5 cups

Ingredients
  • 8 Kirby, 10 Persian, or 2 large Japanese or English cucumbers, unpeeled
  • 2 tablespoons kosher salt (preferably Diamond Crystal)
  • 2 tablespoons Korean chili pepper flakes (gochugaru)
  • 2 teaspoons anchovy sauce (optional)
  • 1-1/2 teaspoons sugar
  • 1/4 cup Korean or regular chives, cut into 2-inch pieces
  • 2 tablespoons thinly sliced onion
Directions

Halve the cucumbers lengthwise, then cut them into 1/8-inch thin diagonal slices. In a medium bowl, mix the cucumbers with the salt until well combined. Set aside for 5 to 7 minutes until cucumbers sweat and glisten. They will lose the some firmness, but should still have a little crunch as you don't want them to be too soft.

Place the cucumbers in a colander and rinse, then pat them dry. In a medium bowl, combine the cucumbers with the chili pepper flakes, anchovy sauce, and sugar and allow to combine for 10 minutes. Add the chives and onion and toss to combine. Eat immediately, or refrigerate and consume within 2 to 3 days.

Review

"[Lauryn Chun’s] primer, The Kimchi Cookbook, takes the traditional Korean condiment to new heights, showcasing its versatility as both a simple pickled vegetable and complex flavor enhancer."
New York Daily News
 
"Chun's book has a recipe for just about any type of kimchi you could think of, from spicy napa and daikon blends to more creative and modern pickles made from butternut squash, French butter radishes, and even tomatoes. Anyone familiar with Chun's New York-based kimchi company, Mother-in-Law's Kimchi, should be pleased to find many of her signature recipes tucked throughout the book. On top of all of the pickle recipes, Chun also includes about two dozen recipes for using up all those jars of kimchi you'll accumulate, since eating kimchi straight from the jar (no shame) may eventually grow old." 
—Serious Eats
 
"The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi is a beautifully photographed, easily readable collection that not only takes on the kimchi we all know and love--made from Napa cabbage, radishes, and the like--but also weaves in Chun's tale of growing up in the culture."
OC Weekly
 
"Korean culture and cuisine have clearly gone mainstream, so the timing seems perfect for the release of Lauryn Chun’s The Kimchi Cookbook…which highlights the versatility of Korea’s omnipresent spicy fermented vegetable dish." 
Los Angeles magazine

“If you thought that cabbage was the be-alland end-all of kimchi, Lauryn Chun will quickly prove you wrong. From the quick satisfaction of Cucumber and Chive Kimchi to long-aged bachelor radishes, this book will have you fermenting every season’s vegetable crop, and then show you inventive ways to cook with what you make.”
—Willy Blackmore, Los Angeles editor of TastingTable.com
 
“As an enthusiastic kimchi eater, I’ve long wished for someone to teach me how to create all those interesting, zippy flavors at home. The Kimchi Cookbook is just the thing for home canners who want to take their food preservation beyond traditional jams and vinegar pickles. Lauryn Chun’s recipes for tangy, bright, and bubbly kimchi are approachable and make a world of fermented foods seem firmly within our grasp.”
—Marisa McClellan, author of Food In Jars and creator of FoodInJars.com
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Product Details

  • Hardcover: 160 pages
  • Publisher: Ten Speed Press (November 27, 2012)
  • Language: English
  • ISBN-10: 1607743353
  • ISBN-13: 978-1607743354
  • Product Dimensions: 7.8 x 0.7 x 9.4 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (101 customer reviews)
  • Amazon Best Sellers Rank: #30,281 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
I wish I could say that I have tried many recipes in this book but the first one I tried was so amazing that I have made it now 3 times and have had trouble keeping my production up with my consumption. The recipe I tried first and keep making is for the cut up fermented kimchi using napa cabbage. If that is the only recipe I get to, this book will have been well worth its price. I have been fermenting for a few years now and have made napa cabbage kimchi before but the flavoring of this kimchi is so perfect for me such that I have not been tempted to tweak the recipe. I was tempted to tweak it the first time I made it since I thought it called for too much onion, but I was so wrong. It mellows during the fermentation process. This book has an excellent ingredient section that is very helpful in explaining the asian ingredients. It is not the best book, however, for someone who has never fermented vegetables before. For that person I highly recommend a book by Sandor Katz. I see that Amazon is selling The Kimchi Cookbook in combination with a Sandor Katz book which might be a good choice. For vegetarians, the author has substitutions for the non-vegetarian umami ingredients in the recipes. I live in a city with a number of asian markets and still some of the ingredients were hard to find (or for me to identify because labels are not usually in english and store clerks rarely speak english) but nonetheless I was able to obtain them. Also, pretty much everything is available on the internet now. If you are in an area where asian ingredients are hard to find I recommend getting the course ground Korean red pepper from Amazon. Substitutes for the Korean red pepper will not do. Happy fermenting!
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Format: Hardcover Verified Purchase
This book is way more than I expected. For a single-topic cookbook I anticipated a straightforward compilation of kimchi recipes. But this book far exceeded my expectations: The author has a very personable style of writing. By the time I was done reading through the pages the first time, I felt a certain satisfaction that is hard to explain. My senses were heightened and my brain was working through the logistics of how soon I could make a trip to my favorite Asian market. And I was wondering if it was too late to plant Red Holland peppers in my garden this year.

If you thoroughly read this woman's instructions, you will have no problem making kimchi. If you have a fear of fermentation, it will be alleviated with the full-coverage instructions and tips in this book. And the information provided is smooth-flowing and easy to digest. The book provides so much worthwhile information, that after you have a few recipes under your belt, you will be experimenting with other ingredients and flavors to create your own signature kimchi.

The recipes area all encompassing; some are for fast, immediate salad-type kimchi; some for Spring and Summer vegetables, and some for winter vegetables. Plus there are instructions for the different "cuts" of the vegetables, and some recipes that keep the vegetable somewhat intact and some recipes for square-chopped veggies.

Pictures are of excellent quality and very helpful, too. Pantry items necessary to make kimchi are relatively few and are fully explained. Both English and Korean names are provided, so it will be easy to find them at your local Asian market or online.

I picked this book up at my library, but today I ordered my own copy. If you are at all interested in eating kimchi, this is a book that has great value and will quickly earn its space on your bookshelf.
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Format: Hardcover Verified Purchase
Quickly here, let me say that I am not an expert on kimchi or on Korean food. I AM however aware... and I have lived a goodly number of years EATING kimchi mostly because of my military career. So, I know what good kimchi looks like, smells like, and tastes like. I started wanting more variety in my diet recently and decided to take on the exercise of learning more about the national foods of Asia and Malaysia. Kimchi is one of those. Because I like to cook, and because I like to eat (LOL.!) I decided to start making kimchi at home. The purchase of this book was one of the first things I did.

This book was a revelation to me. I really appreciate the work that went into the compilation and the knowledge of the author(s) especially because of their obvious involvement with MIL Kimchi (Mother-in-Law's Kimchi). That company and their products have definitely made inroads into the Korean cooking scene here in America. I respect that.... I bought this book for the recipes, not for the history or the Korean sensibilities. That's not being crass, just realistic. What I discovered was indeed enlightening. I had no idea there were so many varieties of pickled vegetables that were all characterized as kimchi..!!

What I discovered has led me toward kimchi nirvana. Not necessarily because of the kimchi itself, but because of the almost religious fervor that surrounds kimchi and its adherents and supporters. This book has recipes for everyone. If you just want to enjoy "regular" napa cabbage kimchi, this book will get you there. If on the other hand you want a strict vegetarian version (without fish sauce or shrimp paste or ...???), you can find that here too. The book is divided into three main sections to guide your fingers as they go walking...
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