What’s Kimchi?

Kimchi, a staple of korean households for generations, has gained superstar status in the kitchen, and it’s easy to see why. With a complex flavor, variety of uses, and an all-star nutritional scorecard, kimchi's appeal is broad and deep. Made from vegetables, garlic, ginger, and fish sauce. (vegan kimchi made without fish sauce)

Kimchi has a bold flavour - chilli- hot - with plenty of saltiness and a distinct acidity and a thoroughly umami flavour. That special somewhat bittersweet experience of fermentation. Just as with truffles, kimchi is divisive,you are either not that keen - or you simply can’t not stop eating it.

Korean Kimchi -Enjoy Korea’s national dish, kimchi! A staple made from various fermented vegetables, usually cabbage or radish, kimchi is a go-to side dish or topping that adds a distinctive flavour and depth to your dishes. 

Whether you’re after traditional kimchi or something a little different, we produce a great variety of fresh kimchi ready to take your Korean kimchi to the next level. 

Kimchi is full of probiotics, vitamins and minerals, that promote immune system function. Kimchi is loaded with vitamins A, B, and C, but its biggest benefit may be in its "healthy bacteria" called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion. Not only that, it tastes amazing too and are a great addition to a healthy and balanced diet

Our mission is to offer a high quality, artisan range of KIMCHI using fresh natural produce that is sourced locally, wherever possible. Everything that we craft is created in time-honoured, traditional methods, free from artificial preservatives and additives.

The Kimchi we produce is lovingly hand made by our Head Chef - using gochugaru (Korean chili flakes) with fresh ingredients, it is fermented in small batches and hand packed in to jars.

It's Raw, Unpasteurised, Alive and continues to ferment all the way up to the last delicious mouthful

About the Chef

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 chili sauce."