This crunchy, briny kimchi is brought to you all the way from Jang Mo Gip, a super fucking awesome Korean restaurant in Garden Grove, California. Fermented without preservatives and featuring all natural ingredients along with the best peppers possible, this aromatic and spicy concoction of pickled cabbage is the ultimate in flavor complexity. The underlying heat from the chili peppers most definitely packs a punch, but it's surprisingly mellowed out by a bright vinegary tang. Toss MILKimchi with succulent shrimp for an exotic ceviche; plunge in tomato juice and vodka for a twist on the oh-so-fabulous Bloody Mary; or just eat it straight out of the jar - whichever method you choose, we're sure that you'll come back for more.
