Rebecca & Maylin, Lea Bridge

Kimchi has been part of Rebecca’s life since she was little, taking part in the annual Kimjang ritual where a whole neighbourhood comes together to make the extraordinary Korean ferment. In fact her, home town of Gwangju is where the World Institute of Kimchi is based. Now based in London, and having undertaken an MA with an emphasis on reducing food waste, Rebecca - in partnership with businesses like Ottolenghi - makes her jangaji pickle and cauliflower leaf kimchi from leaves, stalks and other items that might otherwise discarded. The result is sustainable, truly delicious, nutritious living foods.