Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you, step-by-step, through how to make both robust and lighter kimchi. Lauryn Chun explores a wide variety of flavors and techniques for creating this live-culture food, from long-fermented classic winter kimchi, intended to spice up bleak months, to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat in just minutes. With sixty recipes and beautiful photographs that will have you hooked on kimchi’s unique crunch and heat, The Kimchi Cookbook takes the champagne of pickles to new heights.
Lauryn Chun, founder of Mother-in-Law’s Kimchi, launches her new book, The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi, at The Korea Society on Wednesday, November 28. A superb introduction to making kimchi, the evening will inspire you to try Chun’s inventive Kimchi-inspired recipes, like Kimchi Oven-Baked Baby Back Ribs, and make many different kinds of kimchi at home.
Lauryn, joined by Tara Q. Thomas, Senior Editor for Wine & Spirits, will not only discuss the book but, befitting kimchi’s status as “the champagne of pickles,” will pair different types of kimchi with an appropriate wine. Enjoy a guided tasting, and leave with an appreciation for live-culture foods and an understanding of how to match food with wine!
Wednesday, November 28, 2012
Kimchi and Wine: Where Fermentation Roads Meet
Presenting The Kimchi Cookbook
with
Lauryn Chun
and
Tara Q. Thomas
Culinary programs are generously sponsored by SK.
