'napa cabbage' on Serious Eats

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

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

Seriously Asian: In a Pickle

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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