When Kate Kook and her son WooJae Chung set up their Brooklyn-based kimchi business earlier this year, the initial idea was to address the lack of authentic Korean dishes available in their local area. The family's association with fermented foods dates all the way back to Kate's grandparents, so they're a pretty good authority on the classic Korean side dish, which unlike other pickled foods uses no vinegar at all.
Kook's grandfather ran a rice wine brewery in Korea back in the 1920s, and the company's Classic Kimchi recipe, made from gloriously spicy napa cabbage that comes marinated in garlic, ginger, fish sauce and red chilli pepper, has been adapted from her grandmother's original recipe.
More recently, the mother and son duo have been experimenting with slightly more unusual ingredients, resulting in spin-off 'Kimchi'd' varieties. It's a clever play on Korean tradition, where cabbage is often swapped out for other more easily accessible and seasonal ingredients - in this instance kale and beetroot.
The packaging is clean and modern, unlike a lot of other Asian foods that are available in their local supermarkets, but comes complete with traditional brown hanji (a type of Korean paper), in honour of the dish's deep historic roots.
The company's Classic Kimchi recipe, made from spicy red cabbage marinated in garlic, ginger, fish sauce and red chilli pepper, has been adapted from Kate's grandmother's original recipe
More recently, the pair have been experimenting with slightly more unusual ingredients, resulting in spin-off 'Kimchi'd' varieties, where cabbage is swapped out for kale and beetroots
-
Olfactory Art Keller: the New York gallery exhibiting the smell of vintage perfume, blossoming lilacs and last night’s shameOlfactory Art Keller is a Manhattan-based gallery space dedicated to exhibiting scent as art. Founder Dr Andreas Keller speaks with Lara Johnson-Wheeler about the project, which doesn’t shy away from the ‘unpleasant’
-
Explore a barn conversion with a difference on the Isle of WightGianni Botsford Architects' barn conversion transforms two old farm buildings into an atmospheric residence and artistic retreat, The Old Byre
-
Audi launches AUDI, a China-only sub-brand, with a handsome new EV conceptThe AUDI E previews a new range of China-specific electric vehicles from the German carmaker’s new local sub-brand
-
American food classics: recipes for a contemporary culinary saluteWe salute American food classics, from a hot fudge sundae to crab & corn chowder
-
Chef Daniel Humm gets honest about turning Eleven Madison Park veganEleven Madison Park chef Daniel Humm on his new book ‘Eat More Plants’, revealing why he turned one of the world's most famous restaurants plant-based
-
Laila Gohar debuts bar accessories inspired by her travelsChef and designer Laila Gohar unveils a new range of bar accessories and cocktails with her signature surrealist flair
-
The Commerce Inn is a West Village Tavern inspired by the ShakersWe explore the simple pleasures of The Commerce Inn, Rita Sodi and Jody Williams’ perfectly crafted, Shaker-inspired West Village tavern
-
Happy Independence Day, USA! Wallpaper* launches a month-long celebration of creative AmericaThis 4 July we toast the cream of creative USA with our very own cherry soda float. See more in August 2023 Wallpaper*, on sale 6 July, and all month on Wallpaper.com
-
St John takes nose-to-tail Stateside for limited run at Ace Hotel BrooklynSt John, the London restaurant that pioneered nose-to-tail eating, makes its American debut in Brooklyn for a limited period
-
Lavender and Truffles: plant-based ice cream with Asian-inspired flavoursFashion industry veteran Alicia Liu launches an ice cream brand like no other, with passion and grit as the main ingredients
-
In Washington, DC, Yayoi Kusama and Veuve Clicquot are in full bloomYayoi Kusama and Veuve Clicquot continue their long and fruitful collaboration with a series of art events in Washington, DC, headlined by the artist’s major show, ‘One With Eternity’ at the Hirshhorn
