Your Mother-in-Law Was Right
Well, at least about kimchi. And only according to an old Korean legend.
Lauryn Chun, founder of Mother-in-Law’s Kimchi, chose to forego tradition and create kimchi from a recipe her mother crafted more than 20 years ago in her California restaurant, Jang Mo Gip ("mother-in-law's house"). Today, Lauryn contiues her mother's tradition, hand-crafting fresh ingredients to make kimchi in small batches, in flavors that add savory, spicy, and earthy layers—not to mention a hit of heat—to your noodles and grilled meats for an authentically Eastern taste.
As the story goes, Korean tradition calls for a new bride to learn the recipe for kimchi, a condiment made from pickled vegetables and still found in Korean homes and restaurants, from her mother-in-law.
For a combo of spicy and savory, try Napa Cabbage Kimchi spiced with fresh chiles. The crunchy in the bite-sized cubes of Muu Daikon Radish Kimchi comes from—you guessed it: Fresh, daikon radishes. This one makes a good complement with rice and noodle dishes. But don't stop there. Try Mother-in-Law Kimchi on burgers, sandwiches, tacos, or in soups. For a real adventure, add the spicy juice to your next Bloody Mary!