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Mother-in-Law's Signature Kimchi from 'The Kimchi Cookbook'

Kate Williams 2 comments

Napa cabbage is the backbone to many a kimchi recipe, so it seems natural to begin a kimchi-making adventure with a leafy ferment. In Lauryn Chun's The Kimchi Cookbook, she presents a recipe for the house pickle from her company, Mother-in-Law's Kimchi. As she writes in the intro to the recipe, Chun's recipe is a variation on a fall harvest kimchi, typically eaten fresh, immediately after mixing. Chun prefers to ferment the mixture of chile flakes, salted shrimp, garlic, ginger, and cabbage for a few days before eating; this is how her product is sold. The moderate fermentation time allows the seasonings to mellow a bit and take on kimchi's signature effervescent quality. More

Mother-in-Law's Signature Kimchi from 'The Kimchi Cookbook'

Serious Eats Kate Williams 4 comments

Napa cabbage is the backbone to many a kimchi recipe, so it seems natural to begin a kimchi-making adventure with a leafy ferment. In Lauryn Chun's The Kimchi Cookbook, she presents a recipe for the house pickle from her company, Mother-in-Law's Kimchi. As she writes in the intro to the recipe, Chun's recipe is a variation on a fall harvest kimchi, typically eaten fresh, immediately after mixing. Chun prefers to ferment the mixture of chile flakes, salted shrimp, garlic, ginger, and cabbage for a few days before eating; this is how her product is sold. The moderate fermentation time allows the seasonings to mellow a bit and take on kimchi's signature effervescent quality. More

Vegetarian: Braised Napa Cabbage with Mushrooms and Gorgonzola

Lauren Rothman 4 comments

Napa cabbage is cooked with shallots and mushrooms, then finished with just a tiny bit of Gorgonzola cheese, which melts into the vegetables to create a mild, creamy sauce. More

Braised Napa Cabbage with Mushrooms and Gorgonzola

Serious Eats Lauren Rothman 4 comments

Creamed napa cabbage flavored with shallots and mushrooms, topped with crumbled blue cheese. More

Seriously Asian: In a Pickle

Serious Eats Chichi Wang 5 comments

Clockwise from top: Napa Cabbage, Daikon, and Carrots; Cucumber; Daikon and Carrot. I don't know why I chose late July of all times to start a biscuit-baking, cannel├ęs-experimenting week, but I did. The temperature in my non air-conditioned apartment must... More

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