The Kimchi Cookbook

“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.”—Serious Eats

“[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

“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 Tasting Table

“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

“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