The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi Hardcover – November 27, 2012

OMG! The introduction alone is worth the price of this book! And the next chapter kimchi-101is icing on the cake! If you love kimchi this is the book for you.

This book is way more than I expected. For a single-topic cookbook I anticipated a straightforward compilation of kimchi recipes. But this book far exceeded my expectations: The author has a very personable style of writing. By the time I was done reading through the pages the first time, I felt a certain satisfaction that is hard to explain. My senses were heightened and my brain was working through the logistics of how soon I could make a trip to my favorite Asian market. And I was wondering if it was too late to plant Red Holland peppers in my garden this year.If you thoroughly read this woman's instructions, you will have no problem making kimchi. If you have a fear of fermentation, it will be alleviated with the full-coverage instructions and tips in this book. And the information provided is smooth-flowing and easy to digest. The book provides so much worthwhile information, that after you have a few recipes under your belt, you will be experimenting with other ingredients and flavors to create your own signature kimchi.The recipes area all encompassing; some are for fast, immediate salad-type kimchi; some for Spring and Summer vegetables, and some for winter vegetables. Plus there are instructions for the different "cuts" of the vegetables, and some recipes that keep the vegetable somewhat intact and some recipes for square-chopped veggies.Pictures are of excellent quality and very helpful, too. Pantry items necessary to make kimchi are relatively few and are fully explained. Both English and Korean names are provided, so it will be easy to find them at your local Asian market or online.I picked this book up at my library, but today I ordered my own copy. If you are at all interested in eating kimchi, this is a book that has great value and will quickly earn its space on your bookshelf.

I wish I could say that I have tried many recipes in this book but the first one I tried was so amazing that I have made it now 3 times and have had trouble keeping my production up with my consumption. The recipe I tried first and keep making is for the cut up fermented kimchi using napa cabbage. If that is the only recipe I get to, this book will have been well worth its price. I have been fermenting for a few years now and have made napa cabbage kimchi before but the flavoring of this kimchi is so perfect for me such that I have not been tempted to tweak the recipe. I was tempted to tweak it the first time I made it since I thought it called for too much onion, but I was so wrong. It mellows during the fermentation process. This book has an excellent ingredient section that is very helpful in explaining the asian ingredients. It is not the best book, however, for someone who has never fermented vegetables before. For that person I highly recommend a book by Sandor Katz. I see that Amazon is selling The Kimchi Cookbook in combination with a Sandor Katz book which might be a good choice. For vegetarians, the author has substitutions for the non-vegetarian umami ingredients in the recipes. I live in a city with a number of asian markets and still some of the ingredients were hard to find (or for me to identify because labels are not usually in english and store clerks rarely speak english) but nonetheless I was able to obtain them. Also, pretty much everything is available on the internet now. If you are in an area where asian ingredients are hard to find I recommend getting the course ground Korean red pepper from Amazon. Substitutes for the Korean red pepper will not do. Happy fermenting!

Great cook book for people who don't know anything about Korean cooking. I had tried store bought kimchi and wanted to try to make my own. It was an interesting project and came out fine. I really like this cook book because it is very well illustrated with lovely pictures of the finished product; also explains what all the ingredients are. Great book for the price and I recommend it to anyone interested in this kind of cooking.

ok

it tells the story of korean kimchi, how it was made in the old country, and how u can make it at home anywhere in the world. there is alot of difference between home made and factory made kimchi, what i want is one of the fermenting pots they use to make it in. its like a urn about 3 foot high with a bowl type of lid on it. i went to some asian stores, and they know what im talking about, but none of them had any for sale. In the winter in korea, they bury the pot in the ground, since it snows there, and the kimchi fements while in the ground, some pots are small, a few gallons, and some real large, 10,20, 30 or more gallons! all with lids. the pot is called "Onggi " and the pot can be used to make kimchi,chile paste,soy sauce, etc. and there are dozens of different types of kimchi that u can make, and u can do it in a 1 gallon glass jar with a fermentation lock and lid and seal thats fits the jar, if u want to make smaller batches and try different types of kimchi, the book is excellent and the quality of book is too!

I eat Mother In Law's Everyday Kimchi everyday because I truly love it, love it, love it, and cannot stop eating it!Since Amazon does not sell Everyday Kimchi and my local stores cannot keep it in stock, I decided to learn to make it for myself.I like that the author of this book makes the best Kimchi that I've ever eaten and hope this book will help me to make the same.