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My parents immigrated to Germany in the late sixties and back then Asian supermarkets were nonexistent, let alone Korean restaurants. Being in a new country they were longing for their Korean comfort food. So, the Koreans had to improvise and look for similar local products and rely on their families to send them the condiments to make their beloved kimchi. 

Kimchi is basically spicy, fermented Napa cabbage with Korean spices. There is no Korean meal without Kimchi – it´s sort of written in the national DNA. 

I was born and grew up in Cologne, Germany. While my parents wanted me to assimilate in the culture as much as possible, our comfort food at home consisted mostly of Korean dishes. Every winter my mum would make huge batches of kimchi in our cellar that we would eat during the entire winter and spring. 

After I´ve met my husband we moved to Los Angeles, the city with the largest Korean community in the United States. There we had an abundance of Korean restaurants, supermarkets and spas - you name it. We lived there for 12 years and then moved back to Germany and from there to Mallorca, Spain. 

Mallorca, the most beautiful island with amazing Mediterranean restaurants was unfortunately lacking authentic Korean food. So, after missing Kimchi and traditional Korean dishes for a while I decided to make it myself. I studied different recipes, asked my mum for hers, looked at different ones online and in various Korean cooking books that I could get, and finally created my own recipes. 

The process of fermentation has always fascinated me and I started to make different kinds of kimchi depending on the vegetables I could get on the island. 

Luckily, I have found lots of like-minded people on the island who are also longing for healthy Asian foods. To pass my knowledge and love for fermented products, I have also started to offer Fermentation/Kimchi Workshops.