Lauryn Chun, founder of Mother-in-Law’s Kimchi, launches her new book, The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi, at The Korea Society on Wednesday, November 28. A superb introduction to making kimchi, the evening will inspire you to try Chun’s inventive Kimchi-inspired recipes, like Kimchi Oven-Baked Baby Back Ribs, and make many different kinds of kimchi at home.
Lauryn, joined by Tara Q. Thomas, Senior Editor for Wine & Spirits, will not only discuss the book but, befitting kimchi’s status as “the champagne of pickles,” will pair different types of kimchi with an appropriate wine. Enjoy a guided tasting, and leave with an appreciation for live-culture foods and an understanding of how to match food with wine!
Wednesday, November 28, 2012
Kimchi and Wine: Where Fermentation Roads Meet
Presenting The Kimchi Cookbook
with
Lauryn Chun
and
Tara Q. Thomas
Culinary programs are generously sponsored by SK.
Lauryn Chun is the founder of Mother-in-Law's Kimchi, a line of artisan kimchi based on an original recipe from Jang Mo Jip’s Mother-in-Law’s House, her mother’s beloved restaurant established in Garden Grove, California, in 1989. Having worked in her mother’s kitchen as well as the fine-dining and wine industries, Chun’s deep love for food and wine led her from the Rhône Valley to Spain to the hills of Italy, where she worked harvesting grapes. While living in New York City, she recognized the beauty of Korea’s tradition of handcrafted kimchi, which inspired her to launch Mother-in-Law’s Kimchi in 2009.
Since Tara Q. Thomas joined Wine & Spirits in 1997, she's traveled the wine world from Argentina to Australia, Austria, France, Germany, Greece, Hungary, Israel, Italy and North America. A former cook and graduate of the Culinary Institute of America in Hyde Park, New York, she’s the magazine's resident food maven as well as critic for the wines of the Mediterranean, Germany, Austria and Eastern Europe. In her spare time, she writes a wine column for Culture: The Word on Cheese and contributes to publications as diverse as the Denver Post, Gastronomica and Real Food. The author of The Complete Idiot's Guide to Wine Basics, she lives in Brooklyn.
Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you, step-by-step, through how to make both robust and lighter kimchi. Lauryn Chun explores a wide variety of flavors and techniques for creating this live-culture food, from long-fermented classic winter kimchi, intended to spice up bleak months, to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat in just minutes. With sixty recipes and beautiful photographs that will have you hooked on kimchi’s unique crunch and heat, The Kimchi Cookbook takes the champagne of pickles to new heights.
