The last time I checked in with Lauryn Chun, the Garden Grove gal who's doing for kimchi what Roy Choi did for kalbi with her Mother in Law's line of kimchi derived from her mom's legendary recipe at Jang Mo Gip, she was raving about the joys of writing a cookbook. That was a little less than a year ago, so it was great to see a copy find its way to my office about two weeks ago.
The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi is a beautifully photographed, easily readable collection that not only takes on the kimchi we all know and love--made from Napa cabbage, radishes, and the like--but also weaves in Chun's tale of growing up in the culture. It features a blurb from Sandor Katz, who's the godfather of fermentation in the United States, so you know it's the real deal (although you should've known that from the fact that we're writing about it haha).
Book comes out Nov. 27. Congrats, Lauryn, and let us know if you'll have any book signings in OC!
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