The Ferm is a London-based fermentary redefining kimchi through sustainability and cultural heritage. Founded by Rebecca Ghim, a native of Gwangju, South Korea, The Ferm transforms commonly discarded vegetable byproducts—like cauliflower leaves and broccoli stalks—into vibrant, probiotic-rich kimchi and pickles. Rooted in the principles of circular economy and low-carbon living, the company partners with restaurants and caterers to reduce food waste while celebrating Korean culinary traditions. Their creations, including beetroot top kimchi and jangaji pickles, are vegan, gut-friendly, and bursting with flavour—proof that waste can be delicious.
