The Unlikely Story of Jerusalem's Kimchi
I'm Yerachmiel. I make the kimchi.
People always ask: 'What does a white guy from St. Louis know about making authentic Korean food in Jerusalem?'
Valid question.
My mother-in-law is a Korean convert to Judaism who never lost her love of Korean food. When I got engaged, she started pushing kimchi on me but I hated spicy food. She had to make me a mild version she called 'White Man's Kimchi.'
The Turning Point
Two years ago, I found real Napa Cabbage at the shuk. I grabbed a cookbook and made a batch.
It was good. I made another. It was better.
I gave it to Koreans living in Israel—people who know the taste of home. They didn't just be polite; they asked for seconds. They confirmed: This is the real thing.
I realized Hashem was practically pushing me to awaken a kosher kimchi consciousness in the Holy Land.
Who is 'Yo Mamma'?
It's me. I make the kimchi with the love of any Jewish (or Korean) mother.