Mama O's Premium Kimchee

First things first, kimchee is a traditional Korean pickled dish made most commonly with Napa cabbage. It is the “seoul” of Korean food and is served as a side dish with most meals (including breakfast). The history of kimchee can be traced back to ancient times with references that date to between 3600-6000 B.C.E. Most commonly, kimchee is made with Napa cabbage, Korean Daikon radish, hot red pepper flakes, garlic, salt, and some shrimp and or fish sauce to get it fermenting.

Here at Mama O’s Premium Kimchee, we make kimchee in a traditional old-fashioned way. After the cabbage has been quartered and brined, the leaves are individually stuffed with a mixture of shredded daikon, salt, sugar, hot pepper flakes, ginger, watercress, and fish sauce. This is a very time consuming process versus pre-slicing the cabbage into bite size pieces and simply mixing with the other ingredients. After the quarters have been allowed to cure, they are cut into bit size pieces right before packaging. Utmost care is used to preserve the integrity of the each leaf so that maximum freshness and nutrition are maintained. Additionally, Mama O’s Premium Kimchee is a 'raw' food with nothing heated over 115 degrees.

With most commercially available kimchee, the dish is often too salty, over processed, syrupy, too sweet, or just plain gross. And that's where I come in. Made from my family's traditional recipe, and named after my dear mother, Mama O’s Premium Kimchee is only made in small batches, with all natural ingredients and no artificial preservatives. Utmost care is taken to ensure that the kimchee is the freshest, appealing, and best tasting kimchee available.

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— Chef Kheedim Oh