If you leave a jar of kimchi in room temperature, it accelerates the ripening process. Refrigeration slows the fermentation of kimchi.


Mother-in-Law’s Kimchi [MILKimchi] grew out of a labor of love to share a delicious, artisanal kimchi. As an avid food and wine lover, founder, Lauryn Chun, was inspired to recreate the same kimchi from her mother’s beloved restaurant in California.

After years of packing kimchi in her luggage from trips back to New York to share with friends who cheered for more, Lauryn was convinced that New Yorkers would embrace this kimchi which offered natural depth of flavor coupled with spicy complexity and savoriness.

The original, “House Style” MILKimchi recipe hails from the 22 year-old restaurant, Jang Mo Gip [translates into mother-in-law’s house], founded in 1989 by Lauryn’s mom, in Garden Grove, California specializing in sulung tang soup. This purist soup is a milky white broth, made from a mixture of beef brisket, ox tail and bone marrow which is simmered for hours (similar to veal stock) then ladled into a warm, earthenware bowl — served piping hot with sea salt and scallions. The best accompaniment for sulung tang soup is perfectly seasoned kimchi that brings out the contrast of the milky soup against the spicy, savory, seasoned kimchi.

As a long time resident of the Lower East Side, it’s no coincidence that MILKimchi was brought to life in this historic area of New York City. As the birthplace of many immigrant families who lived here, along with their old-world food traditions, kimchi represents the same ancient pickling tradition of preserving vegetables by brining.

We are pleased to offer this artisanal kimchi using the finest ingredients and chili peppers for depth of flavor. Enjoy the delicious, complex flavors, spice and versatility of kimchi as a complement to your next meal.


Although the origins of kimchi date back to 7th century Korea, it wasn’t until 14th century that a modern version kimchi and the use of chili peppers began. At its height, there were as many as 80 different types of kimchi. As an agrarian society, kimchi was made year round but particularly made in large quantities during the winter months and stored in earthen jars, buried in the ground to protect and preserve the pickled vegetables from the cold. Regional variances in kimchi styles evolved, using more anchovy sauce int he south as a natural preservative for warmer climates while in the north, less pungent kimchi shrimp sauce became a popular regional style.

As one of the most revered culinary skills in any Korean household, traditionally, it was customary for the bride to learn the kimchi recipe from the mother-in-law.