I’m a St. Louis native raised in a secular Jewish home, drawn to acting in college but found G-d instead. I moved to Israel, diving into Torah study for over a decade. To support my growing family, I worked in global intellectual property for 10 years—until it no longer worked. Facing a crossroads, I reconnected with my inner child, seeking forgiveness and guidance. That’s when Yo Mamma’s Kimchi was born.

Inspired by my Korean mother-in-law’s 17 years of kimchi-making, I crafted my own using authentic Korean gochugaru pepper from her company, KoKo, and Israeli Napa cabbage. The result? A miraculous, kosher, vegan, probiotic kimchi that Jews and Koreans call “out of this world.” Certified Kosher L’Mehadrin by HaRav Sholom Apelbaum, it’s a labor of love that ferments for 2+ months, deepening in flavor.

I believe kimchi is more than food—it’s healing, it’s life, it’s a mission to awaken a kosher kimchi consciousness in Israel and beyond. My mother-in-law says Israel’s conflicts might just need more kimchi, and I agree. With no business know-how, I trust G-d and my inner child to guide this journey. Yo Mamma’s Kimchi is fermenting on purpose—join the flavor revolution!