As with many other kimchi cookbook authors, Lauryn Chun divides her recipes by season. It makes sense because there are ingredients we associate with either spring, summer, autumn or winter, even if they are available year-round.

Korean American Chun writes, "Kimchi is more than one type of recipe; it is one of the most versatile pickling techniques. There are more than 160 foundational recipes for kimchi, and every Korean family has its own version of the basic recipe based on their regional style, in which they take enormous pride …

"The seasonality of kimchi is integral to its flavours and reflects the vegetables available - warm-weather kimchi is very delicate and light, while cold-weather kimchi's root vegetables are hearty with deep flavours."

She adds that kimchi is regularly served as part of banchan, an array of dishes that accompany every Korean meal, from breakfast to dinner.

"A meal without kimchi is unthinkable. But kimchi is more than just a side dish - its versatility makes it an invaluable ingredient in cooking. This book offers an entire chapter showcasing a variety of recipes you can transform by using kimchi as an ingredient."

Her introduction includes basic kimchi components: brining, seasoning, fermenting and storing. Spring-summer recipes include instant red leaf lettuce kimchi; stuffed cucumber kimchi; French breakfast radish kimchi; and perilla leaf kimchi, while those for autumn-winter are just as varied - white radish kimchi with persimmon and dates; wrapped seafood kimchi; daikon radish cube kimchi; and savoy cabbage kimchi with turnip.

Kimchi recipes are also incorporated into dishes of eggs benedict with kimchi hollandaise; corn salad with French breakfast radish kimchi; pan-fried kimchi dumplings; kimchi slaw with cilantro; and roasted Brussels sprouts with cipollini onion kimchi.

See Susan Jung's recipe for kimchi