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One of the keys to great kimchi making is the CUT of the vegetable 🥬 Did you know that cubes ferment differently than slices? Well, they do! Denser cubes ferment more slowly than slices, giving complex flavor a chance to develop 😍
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What's your favorite thing to pair our TANGY Gochujang Sauce with? Ours is sweet potato fries 🍟🤤
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As a Korean American woman, I am deeply saddened by the acts of violence perpetrated through ignorance and fear against the AAPI community that have become so shockingly common this year. This Monday’s event captured on video in Manhattan was a devastating blow to humanity. As a 65-year-old Filipina woman was walking down the sidewalk, she was senselessly attacked by a man who kicked her to the ground and stomped on her yelling “you don’t belong here”. The security guard standing in the lobby just feet from the attack witnessed the event and decided to shut the door rather than jump in to help a human being in need. I would like to stand up and denounce all hate crimes against people of all colors, race, sexual orientation, or identity. My hope is that through food in whatever small way we can be reminded of our eternal connection to one another as human beings. We are more alike than not. #stopasianhate Sincerely, -Lauryn Chun Founder, Mother-in-Law’s Kimchi
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What does it take to make MUU kimchi? Daikon and time in a dark and cozy vessel ⏳⚱️