MILKimchi
The saying goes that “mother knows best,” and Lauryn Chun, founder of MILKimchi (available at select retailers for $10), has known that her mother’s signature kimchi from her Garden Grove, California restaurant, Jang Mo Gip, has been something special for the past 20 years since its founding in 1989. And after years of transporting her mom’s kimchi from California back to New York to appease the growing demand from friends, Lauryn decided it was time to introduce New York (and by extension the rest of the gastronomic world) to MILKimchi (aka Mother-in-Law’s Kimchi), an artisanal kimchi made from the highest quality chili peppers and natural ingredients.
A naturally probiotic food that promotes digestion, kimchi has long been an integral part of Korea’s culinary and cultural identity, and Chun’s love of food and wine as well as her appreciation for the familial as well as historical significance of this pickled vegetable has resulted in a premium kimchi that exhibits the perfect blend of pungent savoriness, fresh crunchy texture and real spice. And if you’re like the editors at DS, you’ll love MILKimchi as it continues to age and ferment in the bottle, making it the perfectly tangy side dish that goes well with everything from ramen noodles to pizza.
(Photo credit: Jessica Boucher)
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