When it comes to making kimchi, Mother-in-Law’s founder Lauryn Chun says it’s a labor of love. Chun joined The Food Institute Podcast to share her story about leaving the financial world to start her company and the cultural elements of kimchi-making. She also shares her thoughts on female leadership in the food industry, her restaurateur mother’s role in developing her leadership style, and how Mother-in-Law’s adapted to the pandemic.
How Kimchi Culture Inspired Mother-in-Law’s
Hosted By: Chris Campbell
More About Mother-in-Law’s:
We began Mother-in-Law’s with a mission to share a delicious, authentic, handcrafted small batch kimchi using the finest natural ingredients. As an avid food and wine lover, founder, Lauryn Chun was inspired by the beauty of Korea’s handcrafted tradition of kimchi as a fine food that belongs in the ranks of fine fermented foods like wine, cheese and beer traditions.
Our first kimchi launched in 2009 with original “House” based on an original recipe from her mother’s family restaurant Mother-in-Law’s House (Jang Mo Jip) founded in 1989 in Garden Grove, California. It is still our best seller!
In 2012, Lauryn authored The Kimchi Cookbook: 60 Modern and Traditional Ways to Make and Cook Kimchi to share the history of kimchi making tradition with modern recipes and share its versatility to more home cooks.
Mother-in-Law’s Gochujang launched in 2014, the most popular fermented chile paste and sauces which captures authentic flavors of the Korean pantry. The unique taste of gochujang’s flavor profile comes from fermentation that bring out the taste of umami and moderate heat from the chili spice that many can enjoy. It can be used in a multitude of ways from cooking, dipping and marinade. Ours is loved by many because it contains clean ingredients with no msg or corn syrup!
Mother-in-Law’s is the first brand of artisan kimchi and gochujang sold in specialty and natural markets nationally and a leading pioneer in fermented foods category.
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