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This is a blog about home canning—or "putting up" as one might say where I'm from—and it will cover jams and other fruit preserves, pickles and briny things, canned vegetables (above all tomatoes) and the complement of condiments that includes relishes, sauces, salsas and those related preparations that result when you chunk bits of seasonal produce and preserve them in a syrup either piquant or sweet.

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Sunday
Mar212010

Mother in Law's Kimchi

DateSunday, March 21, 2010 | | | CommentPost a Comment

Wow. It's been, like, forever since I posted, I know. And I have to get into the kitchen this afternoon so I won't have time to bore you with windy reports. Just a few quick picture updates.

Last weekend was the Natural Products Expo West, a gigantic food tradeshow in Anaheim. Akasha took me around the show on Saturday, and then at the end of the day I ducked out to meet Lauryn Chun, creator and purveyor of my favorite new brand, Mother in Law's Kimchi, which launched late last year.

We met at Lauryn's mother's restaurant in Garden Grove, Jang Mo Gip or Mother in Law's House. Over the course of a delicious meal, Lauryn told me all about the history of kimchi, the launch of her company last year and the special meaning in Korean culture of "mother-in-law."

 More on all of that soonest.

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