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

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
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DIY cookbook for crafting and cooking with kimchi at home from Mother-In-Law's founder Lauryn Chun, featuring sixty recipes 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!

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 Chunís 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.

Featured Recipe: Quick Cucumber and Chive Kimchi (Oyi Buchu Gutjori)

Quick Cucumber and Chive Kimchi

Prep time: 20 minutes
Brine time: 5 to 7 minutes
Fermentation: Ready to eat
Yield: 5 cups


- 8 Kirby, 10 Persian, or 2 large Japanese or English cucumbers, unpeeled
- 2 tablespoons sea salt
- 2 tablespoons Korean chili pepper flakes (gochugaru)
- 2 teaspoons anchovy or fish sauce (optional)
- 1-1/2 teaspoons sugar
- 1/4 cup Korean or regular chives, cut into 2-inch pieces - 2 tablespoons thinly sliced onion


Halve the cucumbers lengthwise, then cut them into 1/8-inch thin diagonal slices. In a medium bowl, mix the cucumbers with the salt until well combined. Set aside for 5 to 7 minutes until cucumbers sweat and glisten. They will lose the some firmness, but should still have a little crunch, as you don't want them to be too soft.

Place the cucumbers in a colander and rinse, then pat them dry. In a medium bowl, combine the cucumbers with the chili pepper flakes, anchovy sauce, and sugar and allow to combine for 10 minutes. Add the chives and onion and toss to combine. Eat immediately, or refrigerate and consume within 2 to 3 days.

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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