Mother-in-law's signature kimchi from 'The Kimchi Cookbook' (Cook the Book) from Serious Eats by Lauryn Chun

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.