KIMCHI, KIMCHI SEASONING & CHILLI oil

Our Approach to Fermentation

At The Fine Food Forager, we focus on producers who respect both tradition and ingredient integrity.

Every product in our kimchi range is:

• Naturally fermented and unpasteurised

• Made in small batches with full traceability

• Selected for both flavour impact and production ethics

We offer a curated range of kimchi from two producers, each bringing a different approach to fermentation, flavour, and sourcing.

Rather than offering similar products, these two ranges are intentionally selected to give you clear options depending on your kitchen, menu, and customer preferences, from traditional Korean craft to innovative, plant-based fermentation using surplus vegetables.

The Korean Pantry – Authentic, Traditional Kimchi

Founded by kimchi maker Cindy Robert, The Korean Pantry is all about bringing the real tastes and techniques of Korea into British kitchens.

After many trips around South Korea learning from local chefs and Kimchi masters, Cindy came back to London to share what she learned: proper kimchi, seasonings and sauces that are authentic, flavourful and thoughtful.

Their kimchi is crafted from a blend of premium ingredients, gochugaru from the Yeong Yang region, solar-sea salt, locally grown vegetables (often less than 50 miles away), and wild salted fermented shrimps (for non-vegan versions). It’s naturally fermented, unpasteurised, without preservatives or additives.

• - Artisan producer of authentic kimchi recipe

• - Premium and authentique ingredients

• - Packed with probiotics, prebiotics & vitamins

• - Unpasteurised, free from preservatives or additives

• - Circular closed-loop supply chain

The Ferm – Upcycled, Plant-Based Fermentation

Founded in 2022 by Rebecca Ghim (with roots in Gwangju, Korea) and joined by Maylin, The Ferm brings together heritage, flavour, and purpose.

They take vegetables, and especially parts that most people throw away, and turn them into bold, gut-healthy ferments from the heart of London. They source surplus veg, like cauliflower leaves, broccoli stalks and rescue them from restaurants and farms.

Then, through traditional fermentation, they transform those undervalued bits into deep, umami-packed flavour bombs.

The kimchi is probiotic and prebiotic, heavy on flavour, plant-based and vegan.

• - Upcycled ingredients

• - Rooted in tradition, with innovation

• - Packed with probiotics, prebiotics & vitamins

• - Unpasteurised, free from preservatives or additives

• - Gut-friendly & plant-based