Pantry
Mother In Law's
Family-recipe kimchi and Korean pantry staples from Lauryn Chun.
- Founded
- 2009
- Founded by
- Lauryn Chun
Making it since
2009
Their story
Lauryn Chun started Mother-in-Law's in 2009, after losing her marketing job in the recession. She turned to the kimchi she grew up on: her mother's family recipe, served at the family's Korean restaurant, Jang Mo Jip, in Garden Grove, California, which the brand is named for.
Chun began by selling jars at New York City greenmarkets, making 70 or 80 at a time and dropping them off herself in a rented car. She has since grown the line into a Korean pantry brand and also wrote The Kimchi Cookbook.
How it's made
The kimchi began as small home batches of napa cabbage and daikon, cut by hand and packed into glass jars, which Chun found gave a better ferment and fuller flavor.
My mom makes the best kimchi on the planet.
Why we carry them
This is the kimchi we point people to when they want something that tastes homemade. Try it with eggs, in fried rice or straight from the jar.
Find more makers like this in Provisions Club, our curated subscription.
Explore Provisions Club