About

Kimchi that made with love..

Tradition blended with our culture, we are committed to make good kimchi...

We began Chef’s Kimchi with a mission to share over 100 years of our family traditions & over 30 years of running a restaurants in both NYC and South Korea into delicious, authentic, handcrafted small batch made kimchi using locally source ingredients.

What makes our kimchi different?

We uphold the traditional kimchi making tradition with a handcrafted process. We do select ingredients make it and packed in jars all by hand.our  family learned handcrafted process from start to finish achieves optimal fermentation and balanced flavors.

Family is the foundation of  Korean  culture.  Korean culinary recipes have an important relationship with the mothers and their kids. We learn basic cooking from our mothers and grand mothers, family inherit recipes are pride of our heritage. Today, We use same recipes to cook for for our kids and serve at our restaurants. Which was the same recipe my mother used to make kimchi in her restaurant in Korea. Honor all hard working mothers in  Korea and across the world we name our Kimchi, Chef’s Kimchi.

History of Kimchi Making.

Photo Credit goes to : Korea Society of America

It is virtually impossible to state exactly when kimchi first made in korea, since there are many different kinds of kimchi. The definition of ‘kimchi’ is ambiguous- any fermented vegetable with seasonings can be kimchi. However, an approximate date, according to a historical record, traces back to 3000 years ago, when chopped cucumber was fermented after being marinated. The “kimchi” we know, the type that is made with cabbage, is known to have originated from the ancient times, even before the era of The Three Kingdoms. The most common type of kimchi we know today became an ideal type in the early 1600s, as pepper was commercialized.

As an agricultural society, kimchi was made year round using seasonal vegetables but particularly made in large quantities during the winter months using napa cabbage and stored in earthen jars called onggi, buried deep into the ground to protect and preserve the pickled vegetables from the cold.

Scroll to Top