About this item
Based on Korea's legendary condiment, Mother-in-Law's Kimchi is taking America by storm with its vibrant, versatile balance of flavor and just the right amount of spice. Making kimchi is the next frontier for anyone who enjoys DIY food projects, and homemade kimchi is a must-have for connoisseurs of the beloved Korean pickle. 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.
About the Author
Lauryn Chun is the cookbook author of The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi published in 2012 by Ten Speed Press, a division of Random House. She is also the founder of Mother-in-Law's Kimchi (MILKimchi), a first line of artisan kimchi based on an original recipe from her mother's beloved 25 year-old restaurant Mother-in-Law's House (Jang Mo Jip) in Garden Grove, California. From her mother's kitchen to working in fine dining and the wine industry, Lauryn's deep love for food and wine led her on adventures throughout Western Europe from Portugal to the Rhone Valley, the hills of Tuscany to Spain and a job on a grape harvest in the Italian hills of Piemonte.It was while living in New York City's Lower East Side that she was inspired by the beauty of Korea's handcrafted tradition of kimchi as a fine food that belongs in the ranks of fine wine, cheese and beer traditions. Mother-in-Law's Kimchi is sold online (MILKimchi.com) and in specialty retail and natural markets nationally. It has received accolades in The New York Times, Tasting Table, O The Oprah Magazine, WSJ Blog, WNYC, USA Today, Rachel Ray Magazine, Men's Health and more, and has been featured on MSNBC and the Cooking Channel's FoodCrafters.
