The kimchi cookbook : 60 traditional and modern ways to make and eat kimchi
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
Print Book, English, 2012
First edition View all formats and editions
Ten Speed Press, Berkeley, 2012
cookbooks
149 pages : color illustrations ; 24 cm
9781607743354, 1607743353
1018479858
Spring/summer kimchi
Fall/winter kimchi
Cooking with kimchi
Includes index