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The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi Hardcover – November 27, 2012
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"Ingredienti" by Marcella Hazan and Victor Hazan
From Artichokes to Zucchini, Anchovies to Ziti, Ingredienti offers succinct and compelling advice on how to select the best ingredients. Learn more
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Featured Recipe: Quick Cucumber and Chive Kimchi (Oyi Buchu Gutjori)
Prep time: 20 minutes
Brining time: 5 to 7 minutes
Fermentation: Ready to eat
Yield: 5 cups
- 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
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.
—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."
"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."
"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
Top Customer Reviews
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.
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...Read more ›
Most Recent Customer Reviews
Made my first batch of napa cabbage, and I love it. I hope it enhances my digestive track ;)Published 1 month ago by Elle Latremed
It helped me become more comfortable on kimchi. Tasty easy to do recipes with a wide scope of variations as well. Read morePublished 1 month ago by Mauricio
I've made a few of these recipes and they definitely taste authentic. I moved to a smallish town and could not buy Kim Chi at the local Korean market (mostly because there is no... Read morePublished 1 month ago by A. Park
She knows what she's talking about. If you don't believe me, hit the grocery store and try a jar of her commercially available stuff. Read morePublished 2 months ago by reader100001
I have been making my own kimchi for about four or five years. It took me between three and four years to develop a recipe that I love. It is different than Korean kimchi. Read morePublished 2 months ago by woodsgrl
This is an excellent book and I recommend it to anybody that's interested in making kimchi!Published 2 months ago by Steven Henderson
Very clear instructions, beautiful photos and bonus history about Kimchi and the different regions where it developed. Plus, great recipes I can't wait to try!Published 3 months ago by Samantha