by Kate Malin

Kimchi, a traditional fermented Korean food, is both tasty and fantastically healthy. Packed with vitamins, low in calories, and full of probiotic bacteria that aid digestion and boost the immune system, it comes in hundreds of different varieties to suit every taste. At Choi’s Kimchi Co., run by mother and son duo Chong and Matt Choi, traditional types of kimchi are given personal touches using produce from local Oregon farms. After learning to make kimchi in her native South Korea, Chong continued the craft when she moved to the US and, with some help from her son, turned her talent into a business, quickly earning a reputation for excellence.

Classic kimchi can be too spicy for those not accustomed to the heat, so Choi’s White Napa cabbage kimchi, a 2016 Good Food Awards Finalist, is a perfect introduction to this wonderful family of fermented foods. It is tangy and tart but milder than most kimchi. Putting their own twist on tradition, Chong and Matt added in local carrots, red bell peppers, and Asian pears to complete a kimchi excellent for adding, condiment style, to noodles or sandwiches, or for using as an ingredient for cooking dishes like fried rice or savory pancakes.

Choi’s Kimchi Co. is a proud member of the Good Food Merchants Guild and a Finalist in this year’s Good Food Awards. The winners will be announced on January 15. Readers in the San Francisco area will have the chance to meet crafters, sample their products, and take home 80 of this year’s Winners by visiting the Good Food Awards Marketplace on Sunday, January 17. More information and tickets ($5) are available here. Choi’s Kimchi Co. White Napa Kimchi is available in stores across the country.


From her grassroots work at the Good Food Awards to her continued education at NYU’s Food Studies Master’s Program, Kate Malin brings an unparalleled passion for great food and good people.

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