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What is Kimchi?

Rebecca Ghim is the Founder of vegan, zero-waste Korean fermentary The Ferm

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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