The Madre chats with female founder Kimmy from Kimchi & Radish  https://kimchiradish.com/

How did you start Kimchi & Radish ?

I've been making kimchi all my adult life, experimenting with recipes from my grandmother. When I moved to London in 2006, I struggled to find decent kimchi. The available options were quite different from Korean kimchi—salty, vinegary, and often bland.

Due to the poor availability and quality, I started making my own kimchi and sharing it with Korean friends. This increased demand boosted my confidence and belief in my product. In 2018, when my second child turned three, I launched Kimchi and Radish to share the health benefits of traditional Korean fermented foods.

We began selling once a week at a local farmers market, offering a traditional style and homemade gochujang. Today, we supply quality food shops, cafés, a prominent online retailer, and continue to sell directly to consumers at weekend markets and through our online store, with more expansion on the horizon.

Tell us about what inspires you?

I'm inspired by my cultural heritage and the traditional methods of food preparation that have been used for centuries. The process of fermentation fascinates me, as it's a natural way to preserve food while enhancing its nutritional value. Additionally, the feedback from my customers and their stories about how my products have positively impacted their health keeps me motivated.

- What is your favourite way to eat Kimchi / recipe?

My favourite way to eat kimchi is simply with a bowl of steamed rice and fried egg. It's a comfort food that reminds me of home. Another favourite recipe is kimchi jjigae, a spicy kimchi stew that is perfect for cold days. It’s hearty, flavourful, and brings out the depth of the fermented kimchi.