Kimchi Made in NYC
Kimchi is spicy, pickled cabbage that is a staple in Korean cuisine. Pickling is an ancient way of preserving vegetables to be eaten outside of the growing season. The fermentation process produces probiotics and preserves the vegetables vitamin profile.
Probiotics are responsible for creating good gut flora: good bacteria that destroys bad bacteria. Good gut flora boosts the immune system, breaks up tummy bubbles and assists with vitamin synthesis to name just a few benefits.
Tend to Your Gut Garden
New York City has over 800 languages spoken in its 5 boroughs. That means food from all over the world that is just a subway ride away.
These Kimchi makers are based in NYC and are worth seeking out.
Kimchi Kooks
Kimchi Kooks
Kimchi Kooks are a farmers market destination who serve up Pajeon - a Korean scallion pancake - as a vehicle for their kimchi. And after, you will never eat an omelet without kimchi. This mother and son duo make their kimchi full of tradition and a perfect sour.
Mama O’s
Mama O's Premium Kimchi
Mama O’s is known for their super-spicy kimchi and their organic seasonal batches that currently include Red Napa Cabbage and Pony Tail Radish. For the creative among us, Mama O’s Kimchi Kit gives you everything you need to make your own, spice controlled kimchi.
Matt’s Kimchi
Matt's Kimchi
Matt’s Kimchi keeps it simple and savory with a healthy dose of social awareness. If you happen to live near Ashbury Park, NJ, you can purchase a growler of Matt’s Kimchi to be traded in for a new batch when needed. If you aren’t near Springsteen land, Matt’s Kimchi is available is several city outlets and on-line. The smoky flavor of the original version makes any burger - veggie, Beyond, Impossible, beef, turkey - better.
Mother In Law’s Kimchi
Mother-in-Law's | Artisanal Kimchi and Gochujang
This is the kimchi that brought kimchi into the conversation in the US. The founder, Lauryn Chun, of Mother In Law’s Kimchi is also the author of The Kimchi Cookbook. This line has bloomed to include a collection of fermented chili sauces called Gochujang.
I had the pleasure of sharing a Korean Thanksgiving dinner where the turkey breast was marinated in Mother In Law’s Garlic Gochujang.
Yes, it was that good.
