If you thought kimchi was sacred territory, think again. The UK's Good Fermentation, is shaking up the fermented world with a watercress kimchi that’s not just winning over palates but also earning the ultimate seal of approval from Korean customers who just love it.
So, what makes watercress an unexpected kimchi MVP? Turns out, it’s not about hard-and-fast ingredient lists but about flavour, aroma, and memory.
"People tell us our watercress kimchi reminds them of Yeolmu Kimchi, the young radish version loved in Seoul," says Annika Pieridou Ocharan, co-founder of Good Fermentation. "It’s proof fermentation is more about deep, familiar tastes than sticking to a single set of ingredients."
Source: Good Fermentation - Watercress Kimchi
Good Fermentation’s watercress comes straight from Kingfisher Farm in Surrey, where the same family has been cultivating the land for 170 years. It’s fresh, it’s local, and, as it turns out, it ferments like a dream. But why stop at watercress?
The success of swapping radish and cabbage for watercress begs the question; is anything off-limits in fermentation? If kimchi can thrive with a leafy British staple, could duckweed be next in line? With a mild, sweet-cabbage taste and a sustainability profile making kale look like an amateur, it’s already on the radar of plant-based innovators. Duckweed pesto, anyone?
The game is changing. Traditional foods aren’t museum pieces, they’re living, breathing (or in this case, bubbling) experiments. And as Good Fermentation proves, it’s the taste and experience that matter, not just the rulebook.
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