Wilder Friends - Kimmy is founder of Kimchi & Radish her story began after years of trying to find high quality Kimchi reminiscent of her home in South Korea.
Kimmy is dedicated to offering high - quality artisan kimchi, traditionally prepared, in small batches using locally sourced ingredients - Kimchi that is so delicious, packed with authentic, fermented Korean flavours .
- Please share a little about yourself, where you’re from, where you live, and your working journey so far.
I’m originally from Seoul, South Korea, but I now live in London, where I run Kimchi & Radish. I create small-batch, raw, unpasteurised kimchi. My journey into food and fermentation has been deeply personal — rooted in tradition, curiosity, and a love for nourishing, flavourful foods.
- What inspired you to start Kimchi & Radish?
I’ve always enjoyed the process of making kimchi with my mother and the family traditions around it and, as with many Koreans, kimchi holds a special place in my heart. It’s more than just food — it’s a connection to history, culture, and the natural process of fermentation. Having good kimchi is always a must for me and so not being able to easily that here meant i had to make it myself more often than not. Sharing my kimchi with UK friends and family helped me realise there was a burgeoning interest in my culinary heritage, and it inspired me to want to create something that stays true to its origins while also being accessible to those looking for high-quality, probiotic-rich foods.
- You create your raw unpasteurised kimchi in small batches only, please share your philosophy on this?
Small-batch fermentation is a hands-on, thoughtful approach to kimchi-making. It means that I have a greater control of the quality the ingredients, the environment I am making in and can appreciate the small differences that can affect the overall flavour of each batch. This is a careful approach and allows natural fermentation to take place at its own pace, without shortcuts. I genuinely love how this preserves the integrity of the ingredients, enhances the depth of flavour, and maximises the rich probiotic benefits.
- Why is craft important to you?
For me, craft represents care, patience, and authenticity. There’s something deeply fulfilling about making food with intention, using time-honoured techniques, and allowing nature to take its course. Handcrafted foods have a unique character that simply can’t be replicated in large-scale production.
- What's your favourite way to eat Kimchi?
I love kimchi eating with a warm bowl of rice. But its versatility means I also enjoy it in stews, on avocado toast, a grilled cheese sandwich or pretty much anything that call for a tangy, umami flavour boost.
- Would you advise eating about a tablespoon of fermented food a day to support optimum gut health?
Yes, I absolutely recommend eating fermented foods daily! A tablespoon (or more) of kimchi, or any naturally fermented food, can be a great way to support gut health. The key is consistency—regular intake of probiotic-rich foods can help maintain a healthy digestive system and overall well-being.
- Please share your two favourite herbs whether culinary or holistic?
I love perilla leaf for its fresh, slightly minty flavour and digestive benefits, and ginger for its warming and digestion-supporting properties. Both are wonderful for balance and well-being.
- Do you have any rituals that you feel support your overall wellbeing?
Mindful eating is something I truly value—taking the time to prepare and enjoy meals with presence makes a difference in how we experience food. Like you, I also cherish the ritual of tea. SUNRISE TEA is my favourite tea in the morning—it’s wonderful! Made with the grassy tips of the youngest, soft sencha green tea, the bitter tartness of hibiscus, and the refreshing, lush aroma of Spanish lemon, it’s a simple yet grounding practice that brings warmth and clarity to the day ahead.
Kimmy's favourite Wilder formulas are Sunrise Tea, Serenity Tea, Heartfelt Tea Sensorial Bath Oil with Palmarosa & Sacred Hand Cream.
Please check out kimchi radish.com / @kimchiradish