Life After Guss: From Pickles to Kimchi

Posted on: November 3rd, 2009 at 6:29 am by

Yesterday afternoon, we stopped by Guss’ Pickles for the weekly regimen of delicious full sours.  Outside the tiny storefront, owner Patricia Fairhurst was busy with a handtruck, unloading boxes of Ball jars and latex gloves onto the sidewalk.  It was a somber sight and a brief scare all rolled into one.  However, Fairhurst assured us that customers still have the rest of this month to stockpile their most favorite pickled treats.  In the interim, Guss’ will be gradually moving to its new diggs in Brooklyn.

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And it appears the new tenants will keep pickling alive.  Sort of.  Word on the street is Mother In Law’s Kimchi (MILKimchi), which had its New York debut during last month’s Ninth Annual Pickle Day, will reportedly be opening a shop here (we contacted them, but they declined to comment).  At this point, their product is available exclusively in the Essex Street Market.

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MILKimchi is a Chun family specialty which hails from the west coast.  Lauryn Chun borrowed the recipe from her mother, who, twenty years ago, founded a Korean restaurant in Garden Grove, California, called Jang Mo GipThe New York Times provided an endorsement a few weeks ago:

Ruddy MILKimchi is spiced to the hilt, but the fire is tempered by the rich complexity of the pickle, which is made without preservatives. Serve it with appetizers, layer it in a sandwich or on a burger, or use it to brighten a dish of grilled meat or fish.

[Photo via New York Times]

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