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
-
This nostalgic exhibition dives into a century of British surfingCornwall's National Maritime Museum charts the history of waveriding on England's south coast
-
Waiheke Island is a must-visit for oenophiles and aesthetes alikeDiscover what to do during this New Zealand destination's annual Walking Festival and beyond
-
Bold colours and tactile textures: inside Bottega Veneta's second fine jewellery dropThe collection is composed of two parts: Enlaced and Alchemy
-
American food classics perfect for Super Bowl snackingTuck into these American food classics, from a hot fudge sundae to crab & corn chowder this Super Bowl season
-
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
