For the uninitiated, kimchi is a tangy, pungent preserved vegetable preparation, like sauerkraut. To describe it only as a fermented vegetable mixture or a pickle, though, is hardly fair. This is Korean soul food.
Exotic, spicy sauces are the growing darlings of the culinary world. WSJ’s Sarah Nassauer reports on Lunch Break with Tanya Rivero.
The Kimchi Cookbook is featured on the front page of the Sunday New York Daily News! Includes a fantastic review plus three recipes.
The editors at Entrepreneur.com chose the new DIY Kimchi Kit as one of 10 top holiday gifts by indie merchants.
MILKimchi is selected as one of “The Fifty Best” Pickles on The Fifty Best’s list of top food products.
Los Angeles Magazine “thinks beyond kimchi” with feature and recipe from The Kimchi Cookbook.
We’re honored to be named #3 of top 12 food trends for 2012 from the Fancy Food Show in San Franciso.
Interview with the venerable Evan Kleiman on KCRW’s Good Food, talking about memories of kimjang “kimchi fall harvest” with my grandmother, kimchi refrigerators and more.
Every day faves: Eats. This summer, you have to try these foods and gagets!
Hosted by Cathy Erway
Season 1, Episode ‘Cure’
For years, Chun has brought suitcases full of her mother’s fiery kimchi back from California for her friends in the city. But now we can all try it…
“Ruddy MILKimchi is spiced to the hilt, but the fire is tempered by the rich complexity of the pickle, which is made without preservatives.”