My name is Jihyun “Kimmy” Kim, a Seoul-born chef who grew up at a table crowded with kimchi and other fermented foods, and somehow ended up making small-batch kimchi in South East London. Kimchi & Radish began in 2018 with 20 jars and one traditional recipe at a local farmers’ market; today we make seven styles, from extra hot to beetroot and wild garlic, thanks to curious customers, thoughtful feedback and a shared belief that kimchi should taste alive.

Lacto-fermentation is a way of preserving vegetables using only salt, water and time, creating a salty brine where friendly lactobacillus bacteria thrive while harmful microbes cannot. As they slowly turn sugars into lactic acid, they give food its tangy flavour, make it easier to digest and help your body absorb more nutrients, supporting gut health, immunity, energy levels and even mood.

Hello, I’m a Wiltshire-based commercial photographer specialising in interiors, food and product imagery, with roots in Spain and a bit of West Country in my voice. I work with small and medium businesses and property managers across Bath, Bristol, London, Spain and beyond, tailoring my style to everything from cosy holiday homes to new fermented food launches. In a world where so much business now happens online, I help independents present their products in the best possible light, whether that means clean, technical e‑commerce shots or creatively styled, recipe-led food photography. If you’re ready to talk about your goals and how strong imagery can support them, drop me a line and let’s start the conversation.

Behind the scenes on how we take photos of our product with Photographer LUIS MULET