{"product_id":"the-kimchi-cookbook","title":"The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi","description":"\u003cdiv class=\"\"\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none has-data-writing-block:pointer-events-none [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-15 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert wrap-break-word w-full light markdown-new-styling\"\u003e\n\u003cp class=\"PDq2pG_selectionAnchorContainer\"\u003e\u003cstrong\u003eThe Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi\u003c\/strong\u003e by \u003cstrong\u003eLauryn Chun\u003c\/strong\u003e, 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.\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFeaturing \u003cstrong\u003e60 traditional and contemporary recipes\u003c\/strong\u003e, the book moves from foundational kimchi-making to creative ways to use fermented vegetables in everyday meals. Chun explores kimchi made with \u003cstrong\u003ecabbage, radishes, cucumbers, perilla leaves, scallions, and other seasonal produce\u003c\/strong\u003e, 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 \u003cstrong\u003espice, acidity, crunch, and umami\u003c\/strong\u003e to soups, rice dishes, noodles, and other meals.\u003c\/p\u003e\n\u003cp\u003eBlending Korean culinary tradition with a modern, flexible approach, \u003cem\u003eThe Kimchi Cookbook\u003c\/em\u003e is especially valuable for \u003cstrong\u003ehome fermenters, Korean food enthusiasts, gardeners looking for ways to preserve seasonal produce, and adventurous cooks interested in incorporating bold fermented flavors into everyday cooking\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"Brown Butter Cookbooks","offers":[{"title":"Very Good","offer_id":54553446121782,"sku":null,"price":17.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0971\/5915\/1926\/files\/thekimchicookbook.jpg?v=1789305003","url":"https:\/\/brownbuttercookbooks.com\/products\/the-kimchi-cookbook","provider":"Brown Butter Cookbooks","version":"1.0","type":"link"}