Artisan Kimchi Made In London

Artisan Kimchi Made In London Artisan Kimchi made in London

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 ❤️

This is one of my favourite ways to use well-fermented kimchi.It takes something very familiar, beans on toast, and give...
31/03/2026

This is one of my favourite ways to use well-fermented kimchi.

It takes something very familiar, beans on toast, and gives it depth, warmth, and a gentle tang.

It’s the kind of dish that feels comforting, but also completely new.

What’s your favourite way to eat kimchi at home? Let me know in the comments below. 🤍

Claire has been an inspiration to so many, and of course to me.From the very beginning of Kimchi & Radish, Violet Cakes ...
31/03/2026

Claire has been an inspiration to so many, and of course to me.

From the very beginning of Kimchi & Radish, Violet Cakes was our first catering client, a real milestone in the growth of my business. I’m incredibly grateful to have supplied my kimchi to them over the past five years.

Her baking changed how I see cakes, seasonal, ingredient-led, delicate, and never just about sweetness. There is a quiet depth and intention in everything she creates.

She is someone I’ve long admired, for her style, her presence, and the way she brings warmth into every space she’s in. I’m so grateful for her kind words about my kimchi book.

With love and appreciation,
Kimmy x

So grateful for these kind words from Dr Johnny Drain 🤍Dr Johnny works in food, fermentation, and sustainability, explor...
30/03/2026

So grateful for these kind words from Dr Johnny Drain 🤍

Dr Johnny works in food, fermentation, and sustainability, exploring how we can feed people in a healthier, fairer, and better way for the planet.

With a PhD in Materials Science from Oxford, he’s worked with Noma’s Nordic Food Lab, Silo, and the Argentinian Ministry of Agriculture.

He is also the founder of Win-Win, the world’s first cocoa-free chocolate, and the author of Adventures in Fermentation. More recently, he became the CEO of HypeSound, a cutting-edge biotech company using sound technology to improve fermentation and microbial growth.

His endorsement of my book KIMCHI means so much to me.

With love and appreciation,

Kimmy

There are chefs you admire, and then there are those who quietly reshape the way you see everything.Chef Jungsik Yim has...
26/03/2026

There are chefs you admire, and then there are those who quietly reshape the way you see everything.

Chef Jungsik Yim has been that person for me.

I first discovered him 15 years ago. A white lab coat, a baseball cap, standing in a Korean fine dining kitchen with a presence that felt entirely new, modern, free, and unmistakably his own. I’ve carried that image with me ever since.

Chef Jungsik Yim is an internationally acclaimed chef and the owner of Jungsik in Seoul and New York. A true pioneer of “New Korean” cuisine, he has redefined how Korean food is experienced globally, blending tradition with modern technique in a way that feels both rooted and forward thinking. His New York restaurant was awarded three Michelin stars in 2024, becoming the first Korean restaurant outside of Korea to reach this level, while Jungsik Seoul continues to hold two Michelin stars.

In 2025, he made history again as the first Korean chef to receive the James Beard Award for Outstanding Chef, one of the most prestigious honours in the culinary world.

His work and philosophy have stayed with me over the years. Some influences are not loud, but they stay with you for life.

Deeply honoured and grateful to have his endorsement for my book KIMCHI.

Still taking this in… These words from Sam Cooper .sam.black mean more than I can say 🤍 Someone I deeply respect in th...
25/03/2026

Still taking this in…

These words from Sam Cooper .sam.black mean more than I can say 🤍
Someone I deeply respect in the world of fermentation.

Reading his endorsement filled me with such warmth, gratitude, and emotion.

Knowing that he sees and values my work in this way means more than I can ever fully express.

I’m endlessly grateful for our friendship🤍 It is precious to me in every sense.

Thank you for seeing my work, my kimchi, and the years behind it.

With love and appreciation,
Kimmy 🤍

Advance praise for KIMCHI

I wish I had a book like this when I first started making kimchi outside of Korea.My cookbook KIMCHI is now available fo...
24/03/2026

I wish I had a book like this when I first started making kimchi outside of Korea.

My cookbook KIMCHI is now available for pre order in the US 🇺🇸

For the next few days, Barnes and Noble are offering 25% off.

This book holds everything I have learned, from Seoul to my kitchen in London, about what kimchi really is 🤍

Code PREORDER25
Publishes May 12
Link in bio

Thank you always for being part of this journey.

Kimmy

The dish you make when nothing feels planned,but everything still comes together.Old kimchi, sharp and sour.Rice from ye...
23/03/2026

The dish you make when nothing feels planned,but everything still comes together.

Old kimchi, sharp and sour.Rice from yesterday.A fried egg, if you have one.

In Korean homes, nothing is wasted.Even at its strongest, kimchi finds a new life.

Simple. Real. Enough.

Kimchi is often simplified,but it is not simple.It is history, process, and time.Understanding the difference matters. 🤍...
22/03/2026

Kimchi is often simplified,
but it is not simple.

It is history, process, and time.
Understanding the difference matters. 🤍

Pre order KIMCHI book - link in bio

Address

Arch 289 Jewell Street
London
SE50BU

Website

Alerts

Be the first to know and let us send you an email when Artisan Kimchi Made In London posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Artisan Kimchi Made In London:

Shortcuts

Share

Category