Kimchi has been a staple in Korean households for generations, and has gained superstar status in kitchens recently. It possesses a complex flavour profile, has a variety of uses, and is packed with nutritional value making this the ultimate product. It’s made from vegetables, garlic, ginger, and fish sauce (with the vegan version being made without fish sauce). It has a bold flavour that adds a little something extra to every dish. With plenty of saltiness and a distinct acidity it has an amazing umami flavour.

This distinct taste comes from that special and somewhat bittersweet experience of fermentation. Kimchi is an acquired taste, just like truffles, you are either into it, or not that into it. Lets hope you’re into it, cause we are. 

Kimchi has a ton of nutritional benefits and is packed full of probiotics, vitamins and minerals that promote healthy functioning immune systems 
The head chef behind Kimchi & Radish is Jihyun Kim, better known to friends and work colleagues as Kimmy. Originally from South Korea, she’s been a resident of the UK for over 10 years. A qualified Korean chef with many years experience in teaching Korean cuisine, she studied Cordon Bleu, French cuisine at Tante Marie Culinary Academy, where she fell in love with the UK and decided to settle.

Having always been disappointed with the availability and quality of Kimchi in the UK, she finally decided to start producing herself, and founded Kimchi & Radish in January 2018, stating:

“My goal is to introduce great tasting fresh kimchi to customers instead of bland factory packed kimchi and fermented chilli sauce.”
The mission of Kimchi & Radish is to offer a high-quality, artisan range of kimchi using fresh natural produce sourced locally, wherever possible. Everything crafted is created in time-honoured, traditional methods, free from artificial preservatives and additives.

The kimchi they produce is lovingly hand-made by Kimmy using gochugaru (Korean chilli flakes) along with fresh ingredients. It is fermented in small batches and hand packed into jars. It’s raw, unpasteurized, alive and continues to ferment all the way up to the last delicious mouthful. 

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