After determining to use up an entire head of napa cabbage before it went bad (seriously, have you ever accomplished this impossible kitchen challenge?), I decided to cheat a little and make a batch of kimchi using instructions that I found on my go-to food blog, Kitchn. It turned out to be quite edible and tasted like it should even though I modified the basic recipe a bit (I always use capers instead of anchovies, for one).

My next problem then became: What am I going to do with all this kimchi?? I make asian food several times a week but kimchi is not always a welcome guest, ya know? Hence my need for this cookbook.

Besides having recipes for different types of kimchi (both traditional and modern types, which are noted in the book... I'm a more modern kinda gal), there are varied recipes for how to include kimchi in your meals. Like the kimchi recipes, the meal recipes include both traditional and modernized Korean-fusion dishes.

I copied down about 60% of the stuff in the book for later reference, so in that regard I think it is a good cookbook. A lot of cookbooks are quite beautiful, but I wouldn't make even half the stuff (side eye at you, Phaidon), and I am talented, versatile, and adventurous in the kitchen. So when I can eat everything in the book (I'm gluten-free), AND I can get the ingredients (I live in Brazil), AND I can afford the ingredients (I am a teacher in Brazil), AND I am interested in making more than half the recipes, I think it's a good collection.