The Kahjok Kimchi House Story
"Kimchi was always around the house. Growing up I cannot remember a time when there wasn't kimchi in the refrigerator and on the dining room table," recalls Fiona Daub, founder and owner of Kahjok Kimchi House (가족 김치 하우스). "As I got older, I enjoyed helping my Dad when he would make kimchi, rather than just eating what he would make."
"I started making kimchi over 30 years ago when I was an undergrad. I couldn't find kimchi in the area where my university was, so my Mom sent me ingredients such as gochugaru (고추가루) – the red pepper flakes – and I started making my own," John Daub remembers. Reminiscing deeper, he recalls watching his halmonie (할머니 - grandma) sitting on the floor of her home making kimchi: "I especially loved it when she made less common kimchi like chong-gak (총각김치 - ponytail kimchi). Kimchi making was just part of family life during my growing up, so I kept making it as a hobby, then one day Fiona joined me in making a batch."
That collaboration in the kitchen sparked something deeper than just a shared meal – it revealed a shared passion for feeding others that had always been central to the Daub family. "Food has always been our way of caring for people," Fiona explains. "Whether it's donating to food pantries, preparing meals for those experiencing homelessness, or hosting our annual St. Joseph's Day celebrations, no one leaves our house hungry – and they definitely don't leave without some extra food to take home."
When Fiona’s Korean immigrant grandmother from Busan brought her recipes and traditions to America, she planted seeds that would grow through generations. That heritage, combined with the family's natural inclination to nourish others, created the perfect foundation for what would eventually become Kahjok Kimchi House.
But the path to starting their own business wasn't immediate. "We explored different ventures, always with a food component," Fiona shares. "Each exploration helped us understand what really mattered to us and what felt authentic. Eventually, it became clear we should do what comes naturally: feed people."
The decision was also driven by a problem they encountered as kimchi lovers themselves. "It's hard to find good kimchi!" John explains. "Some brands you find in stores make compromises, and the results might check a box but it's nothing to write home about. I love kimchi that's so good I can't wait to share it with others… so here we are. 😄
And you kimchi-lovers out there… you know what I mean."
What drives them isn't just creating delicious kimchi – though they're passionate about that artisan quality they call "making it like halmonie." Their vision extends to building something meaningful for their community. "We want to embrace the local, go small, build community," Fiona says. "Our problems won't be solved by people thousands of miles away – they're solved by embracing our neighbors."
As they grow, the Daubs hope to create not just great kimchi, but meaningful opportunities for others. "We want to build a business that feeds us, but we also want to feed others – in terms of jobs, growth, helping people become better," Fiona explains.
At its heart, Kahjok Kimchi House represents three generations of Korean-American family tradition, a commitment to authentic flavors, and a playful approach to sharing that tradition with their community. As they like to say: "Kimchi is life!" And for the Daub family, life is about bringing people together around food made with love, tradition, and authenticity.