Mother In Law's - Vegan Kimchi Table Cut Napa Cabbage - 16 oz. (1 Pint)
Vegans, revel in the fact that Mother In Law's makes a vegan kimchi! Finally, you can savor the zesty, spicy flavor of kimchi since it doesn't contain any fish ingredients. Not only is Mother In Law's Vegan Kimchi mouthwatering and cruelty-free – it's a fermented, raw food that contains probiotics which are good for digestion. An original, traditional, authentic Korean kimchi recipe from the Jang Mo Gip Restaurant in California, MIL's vegan-style kimchi is artisanal – handcrafted with the finest, all-natural ingredients in small batches. It's also non-GMO Verified. Score 1 for vegans.
Natural | Raw | Fermented | Authentic Korean | Vegan | Handcrafted
Mother In Law's makes this delicious Table Cut Napa Cabbage Vegan Kimchi without shellfish and without compromising the flavor. It still has that unique umami taste experience that kimchi-lovers expect. Your high vegan standards are safe here, because in addition to the fact that Mother In Law's Vegan Kimchi isn't harming fish to create this product, they also do not add any chemical flavor enhancers. What you get is a natural, vegan, raw, spicy, and complex pickle dish. And, you might find it interesting to note that vegan kimchi isn't a new thing. Vegan and non-vegan kimchi recipes have been evolving since 7th century Korea, with the seasonings and ingredients varying on what is readily available in the regions where they are created.
Fresh | Tangy | Spicy | Zesty | Vibrant | Bold
Enjoy the Fresh, Vibrant Flavors & Zesty Spice of Vegan Kimchi
Add More Fermented, Raw Foods to Your Daily Diet
Eat Your Daily Probiotics Instead of Taking Them in a Pill
Feel Good About Consuming Natural Kimchi without GMOs or Chemical Flavor Enhancers
The MILKimchi Difference
Mother In Law's takes pride in the kimchi making tradition. They use a completely handcrafted process from the beginning to final product – from hand selecting the finest, high-quality napa cabbage and red chili peppers, to hand cutting the vegetables in chunks so they do not suffer from bruising and damage which can affect flavor. The chunks help ensure even fermentation and allow for deep flavor to develop. Finally, Mother In Law's hand package the kimchi in glass jars to preserve optimal fermentation and balanced flavor.
Side Dish | Recipes | Cooking | Salads | Rice | Tofu
Inspiration for Use
If you never tried kimchi before going vegan, now's the time. It will enhance your culinary life. And if you have tried it, you already know how addictive it is – kimchi goes well with practically everything. In Korea, kimchi is traditionally paired with almost every meal. Because of its rich probiotic content, it will prepare your digestive system to get to work while you go to town on your meal! Here are just a few ideas for how to use your Mother In Law's Vegan Kimchi:
- On Salads, Ramen, & Rice
- In Buddha Bowls
- With Tofu & Grains
- On Sandwiches
- With Any Stir Fry
- As a Side for Any Meal
- In or With Vegan Sushi
- As an Appetizer Alone or on Bread or Crackers
- Use in Cooking & Recipes – You Can Even Sauté It
Fermented Food, Probiotics, & Digestion
For many people, fermented foods are less common to find on our dinner plates than they once were, and for no good reason. Fermented foods contain probiotics which most of us know as "friendly bacteria". They are the live, beneficial microorganisms that thrive in our digestive system. They help us digest our food and help keep us healthy. Adding a raw, fermented food like kimchi to your meals is a great way to reap the multitude of benefits that probiotics provide.
When you open the jar, it may bubble. That's the natural and active fermentation. The fermentation process of kimchi produces lactic acid (Lactobacillus) which helps keep your digestive system balanced and functioning properly. Mother In Law's Vegan Kimchi doesn't contain any preservatives so it will continue to age and develop flavor in the jar. Refrigeration is not necessary before opening, but it will slow the fermentation process. Since kimchi continues to ferment as it ages, it never goes bad. It can last for 12 months or more in the refrigerator, as long as you keep it cool and closed tightly.
Why the Name Mother In Law's?
In Korea, the preparation of kimchi is a highly regarded culinary skill. Traditionally in Korean households, it was customary for a new bride married into a family to learn the family kimchi recipe from her mother-in-law.
The MILKimchi Story
Mother In Law's was created by Lauryn Chun in 2009. The first kimchi launched was the original House kimchi, based on an original recipe from her family's restaurant, Jang Mo Gip, established in 1989 in Garden Grove, CA. That original House recipe remains Mother In Law's #1 best seller to this day. Their Vegan Kimchi is the 2nd best seller. Lauryn has also authored The Kimchi Cookbook: 60 Modern and Traditional Ways to Make and Cook Kimchi. She enjoys sharing the history and tradition of kimchi with people around the world.
2 Vegan Kimchi Recipes
Kimchi Pancakes & Cold Sesame Soba Noodle Salad from Lauryn's kimchi cookbook, The Kimchi Cookbook: 60 Modern and Traditional Ways to Make and Cook Kimchi.
Savory and delicious, kimchi pancakes are a popular Korean side dish often served as an appetizer. Lauryn was inspired to make this recipe simple and accessible. Prep time: 10 minutes. Serves 4.
- 1/4 cup all-purpose flour
- 1/2 cup coarse cornmeal
- 2 teaspoons sweet rice flour
- 1 teaspoon kosher salt
- 1 cup cold seltzer water
- 3 tablespoons vegetable or other neutral oil
- 1 cup MIL Vegan kimchi, liquid drained
For the Dipping Sauce:
- 1/4 cup soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1/2 teaspoon toasted sesame oil
1. In a medium sized bowl, mix the flour, cornmeal, rice flour, and salt. Add the seltzer water and stir briefly, until just incorporated. Next, add the kimchi and combine.
2. In a nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Pour half the batter into the pan and slowly smooth the batter towards the edges using a ladle. Cook for 2 to 3 minutes until the edges are crispy, then flip and cook for another 2 to 3 minutes. When the pancake is nicely browned, remove from the skillet. Cut into wedges to serve. Continue cooking the remaining batter.
3. Make the dipping sauce by stirring the soy sauce, rice vinegar, and sesame oil together in a bowl. Serve with the hot pancake wedges.
Cold Sesame Soba Noodle Salad
A perfect dish to serve on a warm summer day.
- Soba (Buckwheat noodles) or Rice Noodles
- 1/2 cup of chopped MIL Vegan Kimchi
- 1 teaspoon of sesame oil
- 2 tablespoons of MIL Vegan Kimchi juice
- Optional: add sliced cucumber and/or radishes
- Garnish with nori flakes and/or sesame seeds
1. Boil 1 quart of water, then add soba and cook for about 5 minutes. Strain the noodle into a colander and rinse with cold water. Drain well.
2. Combine the noodles, chopped kimchi, and all other ingredients in a bowl. Serve by garnishing with nori flakes or sesame seeds.