Here’s how my mom cooked all the banchan (Korean side dishes) for my dad’s (Appa’s) 12-hour work day. She made this the night before. On the day of Appa’s work, she’ll make rice, boiled eggs, and sweet potatoes in the morning so that they’re warm and fresh. Find all recipes in our cookbook, UMMA, which is out for preorder now (preorders support us the most!)❣️ Link is in bio. #koreanfood #kimchi #koreanmom #umma #cookbook #pickles #fermentation #kbbq

From Umma: This recipe goes by two names, and Sarah and I debated on which one to choose: mat kimchi or mak kimchi. “Mat” means taste and “mak” means carelessly, referring to the way the cabbage is coarsely chopped. I don’t think this type of kimchi is carelessly made, and I feel like the latter name doesn’t do this kimchi justice. Given how tasty this kimchi is right after it’s made, I believe that mat kimchi is the more appropriate name. Excerpt from our cookbook UMMA ^. Recipe can be found in our cookbook, UMMA, which is out for preorder now❣️ Link is in bio! #koreanfood #kimchi #koreanmom #umma #fermentation #cookbook