Kombucha similarly has a long and rich history. It originated in Northeast China around 220 B.C, and was used for its supposed healing properties. Its popularity spread to other parts of Asia where it continued to gain in popularity for its reported health benefits. Now the drink is all over and has experienced a recent surge in popularity worldwide.
Though kombucha is meant purely for drinking, kimchi can be used in a variety of recipes, or enjoyed on its own. Our artisan Kimchi is made in London by Jihyun Kim and her team, who call her Kimmy. Kimmy was born in Seoul, South Korea where she was surrounded by all different kinds of fermented foods. She recognised a surge in Western interest in the flavour and gut health properties of kimchi and fermented products. Kimmy saw that there was a limited and disappointing availability of Kimchi in the UK and sought to change this when she started Kimchi & Radish. If you want some seriously good Kimchi, any one of these kimchis is the place to look.
Our kombucha comes from a similarly impressive artisan producer called Boo Chi. Boo Chi uses traditional far eastern methods to make their kombucha, priding themselves on making a truly organic product. Boo Chi founder and owner Eaoifa Forward stepped away from her acting career in 2017 to travel to Sri Lanka where she was first introduced to kombucha. Her kombucha is the real deal, perfect on its own, or mixed with alcohol to avoid hangovers.