Sustainable kimchi made from food off-cuts is now available at Islington Farmers’ Market near Angel.
In October, market stall The Ferm began selling various fermented dishes made from kitchen by-products that would usually be thrown away.
Ingredients include beetroot stems and cauliflower leaves which are used to make Korean pickles kimchi and jangajji.
Rebecca Ghim founded The Ferm in December 2021 after studying sustainable design in London. She noted that kimchi could reduce food waste by transforming discarded ingredients into healthy foods.
Ghim said: “I thought Korean fermented food like kimchi could contribute to the environment by utilising all the harvested parts in our diet to reduce food waste.”
Ghim also pointed out the significance of the dish as a part of Korean culture saying that as a child she used to participate in ‘Kimjang’, a traditional practice where neighbours come together to make kimchi.
She cites this as her grounding in the heritage of Korean food tradition and partnership.
The £7 kimchi is on sale on the first and third Sundays of every month at Islington Farmers’ Market.
