Notes about Recipes in this book

• Bok choy kimchi (Chung kyong chae)

  • Zephyrness on August 23, 2023

    I used very small bok choy and Korean chili powder, although the fish sauce was not Korean (3 Crabs). This was both far too hot and not enough kimchi paste, a weird combination. It is supposed to be an instant kimchi, but I think fermentation would have helped. In any event, we won't be repeating this one.

• French breakfast radish kimchi

  • rionafaith on July 27, 2017

    These were not as pungent or spicy as most kimchi, instead they were more bitter than anything. I guess the quick ferment doesn't allow time to break down that raw radish flavor? Hoping that they get more interesting and less bitter in the fridge over the week...

• Savoy cabbage kimchi with turnip (Yang baechu mak kimchi)

  • dinnermints on May 05, 2016

    Spicy, sour, fantastic! I let this ferment in my basement for two weeks instead of the recommended 4-5 days.

• Mother-in-law's signature kimchi (Baechu gutjori)

  • rionafaith on December 15, 2018

    This makes a LOT of kimchi -- the recipe indicates it yields 8 cups (2 quarts), however I ended up with so much that I could only barely cram it into 4 quart-size jars very tightly packed. My cabbage weighed just over 5lbs, for reference, and I chopped the pieces slightly smaller than indicated for ease of eating later. I used Red Boat fish sauce for the anchovy sauce, water instead of beef stock, and omitted the sugar. I also used slightly more green onions and Chinese chives than called for, mostly because I didn't want to have a little bit of the bunch left over. Tastes great fresh, I'm sure it will be even better in a few days.

• White stuffed cabbage kimchi (Baek poggi kimchi)

  • Hana.Sundet on May 01, 2026

    Family favorite! I ended up with a lot of extra brine and a little extra stuffing, so next time I plan ahead and prep some extra veggies, too!

• Flounder with with brown butter, capers, and kimchi

  • imaluckyducky on September 05, 2020

    5 stars! Simply amazing. The white wine does this magical thing where it balances out the kimchi, and the capers provide the a hit of briny salt. The browned butter brings a depth and richness to the sauce. The flounder is a remarkable fish for this dish. Will be on the regular rotation.

• Braised short ribs with bachelor radish kimchi

  • stepharama1 on August 10, 2022

    I made this with Kkakdugi rather than the bachelor radish kimchi. I also cooked it in the pressure cooker (adding only 1/4 cup of stock and cooking for 39 minutes and finishing with the lid off ) and it was sensational! The pressure cooker pushed the flavors through the meat and the flavors melded wonderfully. I will definitely make this again.

• Food in Jars

  There are traditional recipes as well as more modern takes. You’ll also find recipes to help you use up what you’ve made.

  Full review

• Serious Eats

  You will probably need to make a trip to an Asian supermarket to find some of the traditional kimchi ingredients...but these are usually not difficult to find.

  Full review

• Yum.Fi

  With hundreds of different varieties and recipes you could almost eat kimchi every day and still not be bored. Possibly. Here is a book that will show you how to make and use this dish at home.

  Full review