Halmoni's Kimchi: A Delicious Korean Family Tradition

Eddie is making kimchi (kim-chee, 김치, Kimchi) with his Halmoni (Hal-muh-nee, 할머니, Grandma) for the very first time, and it's an adventure for all his senses! He'll wash baechu (beh-choo, 배추, napa cabbage), sprinkle sogeum (soh-goom, 소금, salt), slice mu (moo, 무, radish), and stir gochugaru (ko-choo-ka-roo, 고추가루, red pepper paste). As they chop, mix, and laugh together, Eddie learns that the best part of Halmoni's recipe isn't about eating at all— it's about sharing!

Note from the Author:
I loved writing this book, because I quickly realized how special it was to me on a personal level. Like many Korean Americans, I watched my mom make kimchi countless times growing up. However, I never fully appreciated the amount of effort she put in until I actually tried helping her. That first time making kimchi was exhausting work, taking an entire weekend!

I was amazed at how my mom adjusted and substituted ingredients from memory. A lifetime of experience on display, with cooking tips and tricks passed down through generations. My family doesn't have the typical heirlooms of valuable jewelry. Instead, what we have is a priceless, meaningful, living tradition : making kimchi.