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

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 connoisseurs of fermented, live-culture foods.

Korea’s staple condiment is taking America by storm with its vibrant, versatile balance of flavor and just the right amount of spice. Using the traditional kimchi-making seasons as her guide and focusing on produce at its peak, Chun illuminates how to create both robust kimchis and lighter pickles. With recipes from star chefs like David Chang and Sean Brock, who are hooked on kimchi’s unique crunch and heat, The Kimchi Cookbook takes this beloved pickle to new heights.