A woman in a blue dress and white heels standing in front of a red garage door with yellow parking lines on the asphalt.

Meet Jihyun "Kimmy" Kim

Founder of Kimchi & Radish | Kimchi Fermentation Specialist | Author


Kimmy Kim is a South Korean fermentation specialist, educator, entrepreneur and founder of Kimchi & Radish. Trained in Korean, Japanese and classical French cuisine, she has dedicated her career to preserving and sharing authentic Korean fermentation traditions in the UK. Since founding Kimchi & Radish in 2018, her work has been featured in the Financial Times, Monocle Radio, Times Radio and Hole & Corner, and she is the author of KIMCHI (Hodder & Stoughton).

After years of disappointment with the quality of kimchi available in Britain, Kimmy founded Kimchi & Radish in January 2018 with one simple mission:

“In 2018, I founded Kimchi & Radish from my home kitchen, with just a folding table, twenty jars and a simple goal: to share real, fresh, small-batch kimchi with people who craved something authentic.”

A dish with a toasted bread slice topped with scrambled eggs, tomato slices, and herbs on a black plate. In the background, there is a jar of kimchi and a wooden board with sliced radishes and herbs. The scene is set on a white surface.

Our Story: From South Korea to the UK – A Passion for Real Kimchi

Finding truly authentic, flavourful kimchi in the UK can be a challenge, often leading to disappointment. This was something our founder, Jihyun “Kimmy” Kim, felt deeply for many years before deciding to take matters into her own hands.

At Kimchi & Radish, we are dedicated to creating high quality, artisan kimchi made from fresh, locally sourced ingredients. We prioritise natural produce free from artificial preservatives and additives in every batch we handcraft. Our commitment to traditional kimchi-making methods ensures that every jar is filled with the authentic, living flavours of Korean fermentation.

Five jars of homemade kimchi flavors placed on a wooden table, with a kitchen background. The jars are labeled as traditional kimchi, beetroot kimchi, rainbow kimchi, original kimchi, and daikon kimchi.
Green onion bulbs being washed in a kitchen sink.

WHY OUR KIMCHI IS DIFFERENT

At Kimchi & Radish, we make kimchi the way it has been made in Korean homes for generations: with time, patience and respect for tradition.

Every batch is naturally fermented using authentic Korean ingredients, including premium gochugaru (Korean chilli flakes), fresh garlic and ginger. We never rush the process or rely on shortcuts that compromise flavour.

Our kimchi is unpasteurised and alive, meaning fermentation continues naturally in the jar. Made in small batches and kept refrigerated below 5°C, every jar delivers the vibrant flavour, complexity and character of authentic Korean fermentation.

A jar of kimchi and radish ferment with a label that reads "Kimchi & Radish" and "Daikon kimchi" on a wooden surface, with a leafy plant in the background.
A street scene with a building featuring a brick facade and two red roller shutter doors. The building has an arched window with red framing above the doors. The street has yellow double lines along the curb, which appears to be wet, and a cloudy sky overhead.

OUR VALUES

Authenticity

We follow traditional Korean fermentation methods and use authentic ingredients, respecting the techniques and flavours that have been passed down through generations.

Craftsmanship

Every batch is made in small quantities and carefully monitored to ensure consistency, flavour and quality. We believe great kimchi cannot be rushed.

Education

Through workshops, media appearances and our cookbook, we aim to share the knowledge, culture and traditions behind Korean fermentation with a wider audience.

Community

Kimchi has always been about sharing. We are proud to bring people together through food, learning and meaningful connections around the table.