Kimchi
80 recipes for classic kimchi and modern twists
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- $12.99
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- $12.99
Publisher Description
'There's truly no one I'd trust more to write about all things kimchi. This book is a treasure and a joy' Sam Cooper, author of The Fermentation Kitchen
Bring the heart and soul of kimchi to your kitchen with a selection of authentic, classic kimchi recipes, plus modern twists for using kimchi in everyday delicious dishes.
In this beautiful book, discover the craft of kimchi through traditional and seasonal recipes, plus delicious ways to use kimchi in your cooking, from Kimchi Grilled Cheese Sandwich and Kimchi Mac and Cheese, to Kimchi Quesadilla, Kimchi Summer Rolls and Stir-Fried Kimchi Udon with Greens.
Jihyun ' Kimmy ' Kim grew up surrounded by the scents of garlic, chilli, and fermented vegetables, and watched the women in her family prepare huge batches of kimchi during kimjang each winter. It wasn't just about food - it was about love, sharing, and tradition. This cookbook is a mix of the old and the new, designed to help you feel more connected to the food you make, and more inspired to explore kimchi in your own way.
PUBLISHERS WEEKLY
Kim, founder of small-batch kimchi brand Kimchi & Radish, debuts with an informative guide to the condiment she calls "a seasonal ritual, a little science experiment, a comfort food." The opening section, "Roots & Rituals," defines kimchi, "at its most basic," as "vegetables that are salted, seasoned and left to ferment," then traces the history of kimchi in Korean culture, and outlines regional differences. Part two delves into "The Craft of Kimchi," with a thorough breakdown of types of fermentation and a detailed outline of "what's happening" and "what you'll note" at every stage of the process. Kim's approach is thorough but flexible and accessible, with enough guidance to inspire confidence in beginners. Recipes lead off with "The Classics," such as pogi kimchi made with napa cabbage and gochugaru. Seasonal options include kimchis made with dandelion greens in spring, watermelon rinds in summer ("celebrating the idea of turning scraps into treasure"), kale and sweet potato for autumn, and a winter version made with Brussel sprouts. Kim also offers several inventive ways to incorporate kimchi into fusion meals, including in a quesadilla, several pasta dishes, and steak and stilton pasties. Useful serving suggestions and troubleshooting tips provide welcome context. Anyone exploring home fermentation will embrace this thorough primer.
