For all of you who thought Kimchi was just a small dish of spicy cabbage you get on the side of your Korean BBQ, YOU ARE DEAD WRONG. Ok, well, not dead wrong. But it is so much more than that.
First of all you may have only had commercially produced kimchi, which would be a shame in itself, that is generic kimchi, blank label stuff. The rich tradition of fermented foods in Korea is astounding, and usually no two are alike. It is tradition in Korea to learn your kimchi mastery from your mother in law. Passing the recipes down from generation to generation.
This is whereThe Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi comes into play. And Play I will. Lauryn Chun makes you want to make your own kimchi. She has packed this book with traditional, long-fermented kimchis as well as some modern “instant” versions.
I have just started digging into this book and my first attempt will be the Instant Spinach and Oyster Mushroom Kimchi salad. Anyone know where I can get anchovy sauce in the East Bay?
“I have been eating kimchi all my life. But I only truly smelled it about three years ago, when I was making kimchi alone for the first time. The vivid aromas suddenly brought me back to my childhood in Seoul, to my maternal grandmother and my earliest memories of food.”
– Lauryn Chun, The Kimchi Cookbook
You can also buy her prepared Kimchi through the Mother In Law Kimchi site.
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