Lauryn Chun is the cookbook author of The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi published in 2012 by Ten Speed Press, a division of Random House.
She is also the founder of Mother-in-Law's Kimchi (MILKimchi), a first line of artisan kimchi based on an original recipe from her mother’s beloved 25 year-old restaurant Mother-in-Law's House (Jang Mo Jip) in Garden Grove, California. From her mother’s kitchen to working in fine dining and the wine industry, Lauryn’s deep love for food and wine led her on adventures throughout Western Europe from Portugal to the Rhone Valley, the hills of Tuscany to Spain and a job on a grape harvest in the Italian hills of Piemonte.
It was while living in New York City’s Lower East Side that she was inspired by the beauty of Korea's handcrafted tradition of kimchi as a fine food that belongs in the ranks of fine wine, cheese and beer traditions.
Mother-in-Law’s Kimchi is sold online (MILKimchi.com) and in specialty retail and natural markets nationally. It has received accolades in The New York Times, Tasting Table, O The Oprah Magazine, WSJ Blog, WNYC, USA Today, Rachel Ray Magazine, Men’s Health and more, and has been featured on MSNBC and the Cooking Channel's FoodCrafters.