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

The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi [Kindle Edition]

Author: Lauryn Chun | Language: English | ISBN: B008AI7714 | Format: PDF, EPUB

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The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi Epub Free
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A DIY cookbook for crafting and cooking with kimchi at home, building on the pungent Korean Pickle's recent rise to stardom among top chefs, adventurous eaters, and connoisseur's of fermented, live-culture foods.

Korea’s legendary condiment 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. 

Once you have made your own kimchi, using everything from tender and delicate young napa cabbage to stuffed cucumber, 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 Grilled Kimcheeze Sandwich, 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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• File Size: 12998 KB
• Print Length: 160 pages
• Publisher: Ten Speed Press (November 27, 2012)
• Sold by: Random House LLC
  
• Language: English
• ASIN: B008AI7714
• Text-to-Speech: Enabled
• X-Ray:
  Not Enabled
• Lending: Not Enabled
• Amazon Best Sellers Rank: #113,238 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
  • #24
    in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Cooking by Ingredient > Herbs, Spices & Condiments
  • #53
    in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Culinary Arts & Techniques
  • #58
    in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > Asian
• #24
  in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Cooking by Ingredient > Herbs, Spices & Condiments
• #53
  in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Culinary Arts & Techniques
• #58
  in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > Asian

My background, though of the Asian variety, is not Korean. In fact, I remember not liking kimchi in my teen years. We had some Korean guests who stayed with us for a few months and when they made kimchi, *phew* the smell was just overpowering. I don't quite know when it is that I began to appreciate the taste of kimchi (yes, despite the aroma) however my obsession started sometime earlier this year, due to this book: Ancient Garden

Each time I read (it was a pretty chunky book so it took me some time to read), they were always eating kimchi and most of the time, accompanied by beer. So I found myself, drooling & craving over kimchi at 7am (on my commute to work, before I had breakfast). Since then, I would have kimchi at least once a fortnight if not a week. If I wasn't eating out to eat kimchi, I would probably have eaten it more often ;p Hence, my curiosity over this book.

I found out that kimchi is basically just means pickles but there is whole variety of them. Originally, I thought it refers only to the cabbage ones but there are numerous types of kimchi for different seasons to be served with different types of dishes. Of course, I was drooling pretty much through this book.

It was beautifully put together; a clean neat layout with photos of fresh ingredients and yummy dishes. There is a bit of background on the author, a background on kimchi and some basic explanation to what they are, the methods, and how to store. Then follows many kimchi recipes which really tempted me but which I will never attempt as they are all very time consuming.

The last chapter was dedicated to cooking with kimchi.

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