In this episode Anjli speaks to Rebecca Ghim the founder of the Ferm - A London based Fermentary - that produces incredible low carbon kimchi!

Rebecca is from Gwangju, South Korea, a town known for good food and is the home to the World Institute of Kimchi.

After her MA focused on food waste, food insecurity, and food sovereignty, she decided to marry her heritage and research by creating The Ferm, as the medium of expansion of her low-carbon lifestyle and activism by tackling systematic food waste on production and manufacturing levels.

She has participated in Kimjang, the practice of the whole neighbourhood coming together to make kilos of kimchi since she was little. It is a collective ritual that she shares through partnerships with restaurateurs and farmers.

The Ferm partners with London's top restaurants and catering companies to collect commonly discarded byproducts, such as cauliflower leaves and broccoli stalks, and transforms them into super delicious, nutritious pickles at their freshest state.