Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi

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

Chun, Lauryn
Massov, Olga

Hardcover

Canning & PreservingAsian Cooking GeneralHerbs, Spices, Oils, Peppers, Nuts

Publisher Price: $19.99

ISBN10: 1607743353
ISBN13: 9781607743354
Publisher: Ten Speed Pr
Published: Nov 27 2012
Pages: 149
Weight: 1.46
Height: 0.65 Width: 7.71 Depth: 9.25
Language: English

60 recipes and tips for creating and cooking with kimchi will add a kick of flavor to any plate.

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.

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