Fermentation, tradition and comforting Korean flavours come together in this edition of Market Report.
We’re digging into small-batch kimchi from Mad About Kimchi and homestyle Korean dishes from Rendezvous Korean Cuisine, where Alberta ingredients meet time-honoured recipes.
MAD ABOUT KIMCHI
Kimchi is far more than a staple of Korean cuisine—it’s a living tradition that tells the story of home, family and culture. For Ellen Ahn, founder of Mad About Kimchi, handmade kimchi is a culinary work of art not unlike a fine vintage wine.
In Korea, making kimchi has traditionally been a community event. Before winter, neighbours gather for kimjang, an annual tradition of preparing hundreds of heads of cabbage for kimchi. Large earthenware jars are buried deep in the ground for fermentation and storage. Every region, and even every household, has its own secret recipe, meaning no two kimchis taste exactly alike.
“Many of us grow up longing for the specific taste of our house kimchi,” explains Ahn. “Making it yourself becomes the only way to recreate those flavours.”
Ahn launched Mad About Kimchi in 2025 with a traditional napa cabbage version inspired by her family’s recipe. For those new to kimchi, she draws a familiar example. “The easiest way is to compare it to sauerkraut,” she says. “But I also love introducing ours as ‘living kimchi’ because … the flavour continues to develop naturally at home.”
Unlike grocery-store varieties, Mad About Kimchi’s products are handcrafted in small batches. Kimchi is enjoyed as a side dish differently as it ferments, with each stage offering its own unique culinary uses. Fresh, crisp kimchi is delicious with meats, while a medium-aged kimchi can be pan-fried into crispy kimchi pancakes. Once fully fermented, it becomes the rich, flavourful foundation for comforting dishes like kimchi stew.
In addition to five kimchi varieties, Mad About Kimchi offers a line of signature sauces made with fermented Korean pastes and seasonings. As the business grows, Ahn hopes to expand into homestyle side dishes and ready-to-enjoy meals, desserts and beverages.
Products are available exclusively at farmers’ markets. Through October, you can find Anh at various outdoor markets (follow @MadAboutKimchi on Instagram for the schedule). This year, shoppers can also pick up their kimchi at the Millarville Christmas Farmers’ Market and Cochrane Farmers’ Market throughout November and December.
Mad About Kimchi | madaboutkimchi.com | @MadAboutKimchi
RENDEZVOUS KOREAN
Farmers’ markets have always been places where local food meets global flavours, and for Rendezvous Korean Cuisine, Calgary’s markets offer the perfect opportunity to bridge the flavours of Korea with the bounty of Alberta.
“Alberta produces incredible beef and fresh vegetables, and we’ve been pleasantly surprised by how beautifully those ingredients work with traditional Korean cooking,” explains Jisung Hong (who also goes by Dan), co-owner of Rendezvous in the Fresh & Local Market + Kitchens. “Fresh onions, cabbage, mushrooms and Alberta beef bring so much flavour to our dishes. Whenever we can, we love using local ingredients because it allows us to serve high-quality food while also supporting the farmers and producers in our community.”
At Rendezvous, traditional Korean comfort food takes centre stage with dishes designed to warm, nourish and bring people together. Customers can tuck into favourites like Gamjatang, a deeply flavourful pork bone soup simmered into a rich and satisfying broth, or try the popular Galbitang, featuring tender beef short ribs in a delicate, comforting broth. For something unique, the Agu Tang is a traditional Korean monkfish soup packed with bold flavours.
And no Korean meal is complete without banchan—the small side dishes that bring variety, colour and balance to the table. Rendezvous prepares its sides fresh each day, knowing they are the finishing touches that make every meal feel complete.
“Seeing someone try Korean food for the first time and then come back with their family or friends is one of the most rewarding parts of what we do,” says Hong.
For those new to the cuisine, he recommends starting with the hearty Stone Bowl Bibimbap, which arrives with colourful vegetables, savoury toppings and rice sizzling in a hot bowl before everything is mixed together, happily allowing you to adjust the spice level to your own taste.
Whether you’re well-versed in the flavours of Korea, or looking
to expand your tastebud horizons, Rendezvous demonstrates how two food cultures can come together in delicious ways.
Rendezvous Korean Cuisine | Fresh & Local Market + Kitchens | 12445 Lake Fraser Dr. S.E. | 403.660.1681
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