Press & Partnerships
Proud partnerships with independent bakers, delis and craft makers who trust Kimchi & Radish to bring vibrant, traditionally fermented kimchi to their menus, shelves and stories: from long-loved pastries and bowls to best-selling conservas. Loving profiles in Financial Times and Hole & Corner celebrate this craft, joined by warm Monocle chats, school kitchens and gut health talks that share its joy far and wide.
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)
ATIS (London-wide)
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.”
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.
Violet Cakes (Hackney) — since November 2020
I have supplied catering-size kimchi to Violet Cakes for over five years. Violet Cakes was founded by Claire Ptak, who created the wedding cake for Prince Harry and Meghan Markle.
Sea Sisters × Kimchi & Radish
(Conservas Collaboration)
Norfolk Whelks In Kimchi Sauce
This collaboration was initially launched as a one-off, limited-edition conservas for International Women’s Day,march 2024 celebrating women in the fishing industry.
Due to strong and sustained customer demand, Sea Sisters were repeatedly asked to bring the product back. As a result, the kimchi whelk tin is now a permanent product and one of Sea Sisters’ best-selling lines.
I now supply over 20kg of kimchi sauce per month to Sea Sisters.
The product features sustainably harvested whelks from The Female Fisherman (Ashley & Abbie), processed by Mrs Procter, paired with my signature kimchi sauce. £1 from each tin sold is donated to The Fishermen’s Mission and The Stroke Association.
Third Culture × Kimchi & Radish
Collaboration with Third Culture, a plant-based deli in Hackney, to create a cold-smoked beetroot hot sauce.
The sauce is fermented for over six months and made with cold-smoked beetroot, smoked red peppers, fresh chilli, daikon, ginger, Korean chilli flakes, chipotle meco, organic apple cider vinegar, Cornish dried seaweed, and sea salt.
It is a raw, naturally fermented sauce designed for thoughtful, long-term use rather than trend-led launches.
Natoora
I have supplied Natoora with kimchi for over five years, working within their quality-led, seasonal sourcing framework. This long-standing relationship reflects consistency, trust, and shared values around ingredient integrity.
LUSH Designs (Retail Collaboration)
Collaboration on a screen-printed Kimchi Tea Towel, designed by Maria Livings and Marie Rodgers of LUSH Designs. Available online, the product celebrates kimchi culture through illustrated storytelling and is screen-printed in the UK on 100% cotton.
Media & Speaking
Monocle Radio — Konfekt Korner
Episode 21 (31 October 2022)
A conversation on Konfekt Korner about kimchi, fermentation and the gentle art of pickling, weaving together practical tips, cultural history and how these jars brighten everyday cooking.
Discussion on new research linking daily kimchi consumption with weight management, traditional kimchi-making methods, and everyday kimchi-eating patterns in Korean households.
Gut Health and Nutrition
Sunday 29 January, 7pm (online)
Hosted by Phoebe Liebling of Natural Nourishment
Panellists: Jihyun Kim (Kimmy) of Kimchi & Radish and Nicola Hart of Agua de Madre Kefir
Topics included kimchi, prebiotic fibre, raw fermented foods, and digestive health.
American Express Gold Member Events
Panel talks and online live discussions
Times Radio
Jane & Fi, live interview (31 January 2024)
