Seventy-five million Koreans can’t be wrong. Now we have Ellen White and Ellen’s Kimchi to show us why their staple food makes good eating for everyone.
A traditional food that remains a part of everyday modern life in Korea, kimchi consists of raw vegetables that naturally ferment in purees of fruits, garlic, ginger and Korean spices. Kimchi is a living food like wine and cheese; the older it gets, the deeper its taste develops. Kimchi preserves nutrients that are already in fresh vegetables while self-generating probiotics. After a day or two at room temperature, you need to keep it cold for that perfect tangy soda taste. Kimchi adds flavor to any type of food- meat, potatoes, noodles, rice, bread, tortillas. Kimchi is a zero-waste, sustainable supplement to the daily diet.
Ellen calls it “a superfood.” “It took me a long time to realize the main source of my happiness starts from good food and love,” she says. “Making and eating my own kimchi improved my overall happiness the most. Every cure starts with food made with LOVE. Growing fruits and vegetables without chemical help is extremely labor intensive. Only love can motivate such work like organic farming. When food is made with such love, it can be the best medicine.”
A native of Seoul and student in the same grad school Adam attended, Ellen launched her “superfood” early in 2014. She adapted her grandmother’s recipe to use all organic ingredients. It’s in the chilled case at the back of the store.