Loved for its versatility and healthy probiotics, Mother-in-Law’s Kimchi is the premier artisan kimchi on the market. We are dedicated to small, handcrafted batches that preserve the centuries-old tradition of making and eating kimchi, and to a modern presentation.
The technique of making kimchi has important auxiliary applications, including the preservation of food, the reduction of food waste, and the efficient use of seasonal vegetables both humble and rare, at their nutritious peak.
Lauryn Chun, author of The Kimchi Cookbook and founder of MILKimchi, is an authority on all things pickled, and will address how to make kimchi using vegetables as diverse as radishes and cauliflower in addition to showing new ways to eat it through demonstrations and tastings.
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