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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.

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