Kŭmbong Brewery logo in 1955
Fermentation of foods and beverages was very much a way of life in the Kook family. The technique and the knowledge of various types of ingredients and the resulting quality of foods have been taught and handed down from generations of men and women in the family.
Our recipes originate from Kate Kook, whose grandfather, when she was growing up in Seoul, owned the then well-known Kŭmbong Brewery that produced cheongju, a high quality rice wine, from early 1920s until the late 1960s.
Inspired by her experience of living in New York City since 1999, Kate created many small batch recipes using local, seasonal ingredients. Out of these experiments comes the Kimchi’d™ line, a contemporary take on a timeless tradition.
Kate has since perfected her own traditional Kook recipes that feature the Classic Kimchi and the Original White Kimchi.
In 2015, Kate Kook and her son, WooJae Chung, established Kimchi Kooks in Brooklyn, New York.