About
The Ferm produces a wide range of fermented products made of commonly discarded byproducts, such as cauliflower leaves and broccoli stalks. We work with a small group of trusted restaurants, catering companies, and vendors to divert waste and transform it into healthy probiotic foods for everyone.
I'm from Gwangju, South Korea, a town known for good food and is the home to the World Institute of Kimchi. I've participated in Kimjang, the practice of the whole neighborhood coming together to make kilos of kimchi since I was little. It is a collective ritual that I shared with friends as I studied abroad, now through partnerships with restaurateurs and farmers.
Through my MA in Design for Social Innovation and Sustainable Futures, I researched food waste, food insecurity, and food sovereignty. After writing my dissertation on biases within food systems, I decided to reclaim my heritage and take up space in the UK kimchi market. I researched Korean food anthropology, archived preservation methods, and low-waste generational insights, and experimented on how these can be adopted in the UK.
The Ferm is the medium of expansion of my low-carbon lifestyle and activism by tackling systematic food waste on production and manufacturing levels. I hope to exemplify the joys of sharing and circular economy as we innovate our way out of the climate crisis.