Eddie is making kimchi (kim-chee, ??, Kimchi) with his Halmoni (Hal-muh-nee, ???, Grandma) for the very first time, and it's an adventure for all his senses! He'll wash baechu (beh-choo, ??, napa cabbage), sprinkle sogeum (soh-goom, ??, salt), slice mu (moo, ?, radish), and stir gochugaru (ko-choo-ka-roo, ????, red pepper paste). As they chop, mix, and laugh together, Eddie learns that the best part of Halmoni's recipe isn't about eating at all -- it's about sharing!

Note from the Author:
I loved writing this book, because I quickly realized how special it was to me on a personal level. Like many Korean Americans, I watched my mom make kimchi countless times growing up. However, I never fully appreciated the amount of effort she put in until I actually tried helping her. That first time making kimchi was exhausting work, taking an entire weekend!

I was amazed at how my mom adjusted and substituted ingredients from memory. A lifetime of experience on display, with cooking tips and tricks passed down through generations. My family doesn't have the typical heirlooms of valuable jewelry. Instead, what we have is a priceless, meaningful, living tradition: making kimchi.

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• Children's eBooksGeography & CulturesMulticultural StoriesAsian & Asian American
• Children's eBooksGeography & CulturesCultural StudiesCustoms, Traditions, Anthropology
• NonfictionChildren's NonfictionSports & ActivitiesCooking

• Publication Date: December 30, 2025
• Text-to-Speech: Disabled
• Lending: Disabled
• Print Length: 40 Pages
• File Size: 83 KB