I liked the house-made kimchi at Mom’s Tofu House in SSF last time I had it. They also sell it to go from a cooler case next to the door. I haven’t been back for about a year, but have been meaning to return.
The default for food here isn’t very spicy, so ask them to spice it up if you’re looking for heat.
I love kimchee and remember eating a jarred version as a child in a Chinese-American family.
Perhaps it is not the most authentic, but I really like the version at San Tung. It has a slight sweet flavor to it, sort of like barbecue sauce. Now that I have to watch my blood pressure, I am going to really miss it.
