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Stories from the coast: a limited-batch kimchi
Nature's superfood meets layered, oceanic umami.
Ten years ago, we launched House Reserve Kimchi to share our handcrafted son-mat (손맛) process. Now we're adding the ocean. Our limited-batch House Reserve Seaweed Kimchi brings more umami, more nutrients and a taste of the sea to our best-selling kimchi.
Lobster roll with Mother In Law's Seaweed Kimchi slaw
Click here for the recipe!
Rooted in Korea's sea culture
Rooted in Korea's sea culture
Surrounded by water on three sides, Korea has cooked with the sea for centuries, from Jeju Island's haenyeo divers to everyday banchan and gimbap. Seaweed is also a food of renewal: miyeok-guk (seaweed soup) is a birthday tradition that honors mothers.
The craft of layered oceanic umami
The craft of layered oceanic umami
Following founder Lauryn Chun's family recipe, we massage whole cabbage leaves by hand with gochugaru, then layer them with ocean greens. Wakame's natural salinity sits on top of our aged bone-broth base for deeper savory flavor in every bite.
House Reserve Seaweed Kimchi
House Reserve Seaweed Kimchi
"Kimchi is a seasonal food of the land, but Korean cooking also has a deep connection with the sea. With this kimchi, we're adding another traditional ingredient for even more savory depth." — Lauryn Chun, Founder of Mother-in-Law's
Flavor: Briny, savory, tangy
Texture: Crisp whole-leaf napa cabbage with tender sea greens
Why seaweed: Vitamins A, C, K and B12, minerals like iodine and iron, plus live probiotics
Serve: Straight from the jar or with grilled meats. Snip the long leaves with scissors first.
Limited batch at select Whole Foods Market stores.
