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What is Kimchi?

Rebecca Ghim is the Founder of vegan, zero-waste Korean fermentary The Ferm @the.ferm.london


We caught up with Rebecca at Chefs’ Manifesto to hear more about the origins of kimchi.


Having learned the tips and secrets from the generations before her, @rebeccaghim has participated in kimjang (the practice of a whole neighbourhood coming together to make kilos of kimchi together), since her childhood.


Rebecca’s research in Korean food anthropology, archived preservation methods and low-waste generational insights, has informed her work and her approach to her fermented creations.



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