Chances are, spicy fermented cabbage isn’t at the top of your list of favorite condiments. But that could change soon if Lauryn Chun has anything to say about it. The owner of Mother in Law’s Kimchi, a Manhattan-based outfit that was just launched last year, Chun has set out to introduce the ancient Korean staple to Western palates.
Like a good wine, Chun says, well-made kimchi has subtle layers of flavor that can add depth to a whole range of dishes. Her kimchi, which is based on her mother’s 20-year-old recipe, combines Napa cabbage, chilli peppers, onions, scallions and a delicate blend of sauces to deliver a fiery punch of flavor. Layer it onto a burger or try it on top of grilled fish. With that kind of zing, we promise you won’t miss your ketchup.