Press, Partnerships & Community
Editorial Features & Interviews
Profiles and interviews that explore my approach to kimchi, fermentation and contemporary food culture through the lens of independent food.
Brand Collaborations
Independent, small-batch collaborations with bakeries, delis and food makers, built on shared care for fermentation, flavour and the people they serve.
Media & Speaking
Radio, panels and live conversations where I share practical, research-informed ways to bring fermented foods into everyday life.
Education & Community Work
Workshops, school visits and community projects that make fermentation feel accessible, joyful and rooted in cultural storytelling.
Editorial Features & Interviews
Interview with Financial Times
FT Weekend, national edition, Jan 28 2025
Interview with HTSI Food Columnist Ajesh Patalay.
The FT journalist Ajesh Patalay and photographer Wendy Hyunh visited my Camberwell production kitchen for an extended on-site interview and hands-on kimchi-making session, documenting my approach to traditional fermentation and contemporary food culture.
Interview with Hole & Corner
My Hole & Corner with… Kimchi maker Jihyun Kim; Home Is Where the Kimchi Is
Interview with My Hole & Corner
A quiet, detailed portrait of kimchi maker Jihyun Kim at home in her London kitchen, tracing how family memory, fermentation and everyday rituals shape the way she cooks, eats and lives.
Brand Collaborations
Paul Rhodes Bakery (Greenwich)
Paul Rhodes Bakery originally created Pain au Kimchi as a winter seasonal project, using my Vegan Original Kimchi. Both the wholesale and retail buying teams responded so positively that the product has remained on sale since 2022.
I now supply over 30kg of kimchi per month to Paul Rhodes Bakery. The collaboration reflects shared values around craft, flavour, and traditional techniques.
“Having met with the team at Kimchi & Radish, an artisanal kimchi brand that uses traditional methods to hand-craft the most delicious kimchi in South East London, we were determined to make this pastry happen. Their Original Kimchi stood out to us with its aromatic and punchy flavour, and fills our all-butter croissant dough along with cheddar, spring onion, and a topping of toasted seeds.”
ATIS (London-wide)
The Kimmy Kimchi Bowl launched as a Spring 2024 guest special across all ATIS branches, including Old Street, Eccleston Yards, Notting Hill, Canary Wharf, Borough Yards, and Regent Street.
ATIS typically runs guest collaborations for no longer than four weeks. Our collaboration was a full spring term (12 weeks).
In addition:
ATIS stocked my original kimchi jars during the collaboration
My portrait photograph was displayed in-store across locations
Customer feedback was consistently strong
Eleanor Warder, co-founder of ATIS, shared a public LinkedIn post praising the collaboration.
This partnership reflects both creative alignment and clear customer demand.
