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She loves cooking, is great at anything she tries to make, and just has that detailed touch.
Passionate about nature and animals, Sally always appreciated that their moms cooking was mainly vegan.
MostKorean kimchi recipescall forjeotgal[salted seafood], which can vary from shrimp to anchovies, Sarah explains.
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This recipe is something she grew up learning, she continues.
Sally notes that the broader interest in Korean food has come a long way since her childhood.
Through fermenting, we have been creatingbanchanaround local ingredients.
It was heartbreaking, as every dollar matters, she says.
Still, she was able to laugh it off with her family by her side.
Nonetheless, leaning on and having faith in each otherand their mothers recipes, of coursekept their spirits high.
I know it sounds cliche, but every moment was rewarding [by being] together, Sally shares.
It became clear that we were going to give it our all and have fun building this company.
I know it sounds cliche, but every moment was rewarding [by being] together.
It became clear that we were going to give it our all and have fun building this company.
Small things like that can really change everything.
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