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 by Lauryn Chun, founder of Mother-in-Law’s Kimchi, is an approachable guide to the Korean tradition of fermentation, showing that kimchi extends far beyond the familiar napa cabbage varieties. Drawing on family traditions and seasonal Korean cooking, Chun introduces the essential techniques and ingredients behind making kimchi at home while encouraging cooks to experiment with a wide range of vegetables and flavors.

Featuring 60 traditional and contemporary recipes, the book moves from foundational kimchi-making to creative ways to use fermented vegetables in everyday meals. Chun explores kimchi made with cabbage, radishes, cucumbers, perilla leaves, scallions, and other seasonal produce, while explaining fermentation techniques that help home cooks understand and confidently master the process. The collection also demonstrates how finished kimchi can become an ingredient itself, adding its signature combination of spice, acidity, crunch, and umami to soups, rice dishes, noodles, and other meals.

Blending Korean culinary tradition with a modern, flexible approach, The Kimchi Cookbook is especially valuable for home fermenters, Korean food enthusiasts, gardeners looking for ways to preserve seasonal produce, and adventurous cooks interested in incorporating bold fermented flavors into everyday cooking.