My father and mother immigrated from Korea in 1965 and shortly thereafter, I was born; prompting my grandmothers on both my maternal and paternal side to immigrate here, as well. While my parents studied at The University of Manitoba, my grandmother kept watch over me. I not only learned the language and customs, but also many culinary traditions. I learned antiquated techniques in preservation (pickling) and the art of fermentation; which marks Korea on the culinary map with the world-renowned, KimChi. I married in 1993, to an Argentine (with grandparents originally from Spain) and through his family, learned unique spice blends dating back to the 1800’s.
I culminated all my knowledge and opened up 5 restaurants in the Main & Portage concourse area from 1996-2012, at which time, I retired. With the encouragement of family, friends and loyal customers, I have resurrected my most popular condiments and founded The Kocina in 2020.
Currently, there are no items that are like those I prepare. My Basque Chimichurri is created with our secret family recipe and is unlike the modern Argentinian version currently on the market. It originates from the Basque Region in Spain; an area that straddles Spain and France, and draws flavour influences from Italy, as well.
Our KimChi Pickles is one of the earliest versions of this famous Korean dish, as napa cabbage and peppers were introduced to the Korean diet til the 1600’s by explorers cross-crossing the globe.
And last but not least - we are proud to be Canadian, moreso - being Winnipeggers! Our Hot Mustard Pickles, What the d*LL Honey dill, ‘Peg City Pickles, Pickled Red Onions, Pickled Sliced Garlic and seasonal honey blends are made with local ingredients and reflect our Canadian heritage.