Artisan Kimchi Made In London

Artisan Kimchi Made In London Artisan Kimchi made in London

16/07/2026

How to Make Mirabelle Plum Chung ✨

Mirabelle plums are small, golden, and beautifully sweet, perfect for making chung, a Korean fruit syrup.

Wash the plums well and dry them completely. Layer them in a clean jar with the same weight of sugar.

Leave the jar at room temperature for a few days, gently turning it once a day until the sugar begins to melt. Then keep it in the fridge and let it slowly infuse.

After a couple of weeks, you’ll have a beautiful golden syrup to enjoy with sparkling water, cold tea, yoghurt, dressings, or marinades.

A little taste of summer, preserved in a jar 💛

19/06/2026

Hot day? ☀️

I love drinking our Beetroot Kimchi Tonic over lots of ice.

Made from the natural liquid released during our beetroot kimchi fermentation, it’s raw, unpasteurised, and full of living flavour.

Tangy, lightly sweet, earthy, and naturally rich in probiotics.

Enjoy it:
🧊 Over ice
✨ With sparkling water
🥗 In salad dressings
🥤 In smoothies

Vegan • Raw • Naturally Fermented • Handcrafted in London

17/06/2026

One of my favourite summer drinks

Our Beetroot Kimchi Tonic is made from the natural liquid released during the fermentation of our beetroot kimchi.

Tangy, refreshing, naturally fermented, and full of flavour.

I love drinking it over plenty of ice on a hot day, but it’s also delicious mixed with sparkling water or added to dressings and marinades.

Raw • Vegan • Naturally Fermented • Handcrafted in London

#비트김치

17/06/2026

One of my favourite ways to cool down on a hot day is with a glass of Beetroot Kimchi Tonic poured over plenty of ice.

This vibrant tonic is a natural by product of our beetroot kimchi fermentation process -a living expression of everything we believe in at Kimchi & Radish: real fermentation, bold flavour, and making the most of every ingredient.

Made from the mineral rich liquid released by fermented beetroot and sweet peppers, and blended with our signature vegan kimchi ( without Korean chili flakes, Gohugaru )seasoning, it is raw, unpasteurised, and naturally alive with beneficial bacteria.

The flavour is bright, tangy, savoury sweet, and gently earthy. Refreshing enough to sip on its own, yet versatile enough to use throughout the kitchen.

Enjoy it:
• Chilled over ice
• Mixed with sparkling water
• Blended into smoothies
• Whisked into dressings
• Added to soups, broths, and marinades

Living food. Living flavour.

Vegan • Raw • Naturally Fermented • Handcrafted in London

Dandelions are an endless food supply in my garden. While many people see weeds, I see fresh greens for salads, flowers ...
16/06/2026

Dandelions are an endless food supply in my garden. While many people see weeds, I see fresh greens for salads, flowers for syrups and fritters, and roots for tea. They return year after year, asking for nothing and offering so much in return.

One of nature’s most generous gifts is growing right beneath our feet.

Do you eat dandelions?

#민들레김치 #민들레

Rain starts. The craving begins.For many Koreans, rainy days and kimchi pancakes go hand in hand. From the comforting so...
04/06/2026

Rain starts. The craving begins.

For many Koreans, rainy days and kimchi pancakes go hand in hand. From the comforting sound of jeon sizzling in the pan to memories of family gatherings and shared makgeolli, this simple dish has become Korea’s ultimate rainy-day comfort food.

What’s your favourite food when it rains?

Cold kimchi bibim guksu is one of Korea’s most popular summer noodle dishes. It is made with cold somyeon noodles, sour ...
28/05/2026

Cold kimchi bibim guksu is one of Korea’s most popular summer noodle dishes.

It is made with cold somyeon noodles, sour fermented kimchi, cucumber, and egg.

The noodles are mixed with spicy kimchi seasoning, creating a flavour that is cold, refreshing, spicy, and tangy all at once.

Koreans especially love eating this dish during hot weather because the cold noodles and sour kimchi help bring back the appetite.

It is also one of the best ways to enjoy aged kimchi at home.
In Korea, sour kimchi is often saved for noodle dishes instead of being thrown away.

Simple, quick, and comforting .Kimchi bibim guksu is a true Korean summer favourite.

Budae jjigae began as a way to survive during difficult times in Korea. Today, it is one of the country’s most loved com...
07/04/2026

Budae jjigae began as a way to survive during difficult times in Korea. Today, it is one of the country’s most loved comfort foods, still carrying its history in every bowl.

Budae jjigae began as a way to survive during difficult times in Korea. Today, it is one of the country’s most loved com...
07/04/2026

Budae jjigae began as a way to survive during difficult times in Korea. Today, it is one of the country’s most loved comfort foods, still carrying its history in every bowl.

#부대찌개

We’re honoured to be featured in The Evening Standard’s Best Kimchi UK 2026 Recognised as Best Independent Kimchi for ou...
06/04/2026

We’re honoured to be featured in The Evening Standard’s Best Kimchi UK 2026

Recognised as Best Independent Kimchi for our Traditional Kimchi and Best Seasonal Kimchi for our Wild Garlic Kimchi

Reviewer Kate Ng described it as “fizzy and vibrant,” with bold spice and deep flavour, a reflection of real, living fermentation. Packed with natural probiotics, this is kimchi made with care, patience, and respect for tradition.

Thank you to everyone who supports Kimchi & Radish ❤️

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