Ollie's Story
From professional kitchens to jars of living, breathing kimchi.
Meet Ollie
I've spent years working in some of London's busiest professional kitchens. As a chef, I've always been obsessed with flavour - but it was fermentation that truly captured my imagination.
It started with a jar of homemade kimchi in my tiny flat kitchen. I couldn't stop experimenting - adjusting the spice, the fermentation time, the balance of flavours. Friends and family became my willing guinea pigs, and soon they were asking for jars of their own.
What began as a kitchen experiment became an obsession, and that obsession became Ollie's Kimchi. I left the restaurant world to focus on what I love most: crafting small-batch, living foods that are as good for your gut as they are for your taste buds.
Every jar is still made by hand, right here in London. No shortcuts, no pasteurisation - just real fermentation, the way it's meant to be.
The Craft
What I learned in professional kitchens, I now put into every jar.
Time & Patience
Good fermentation can't be rushed. Each batch takes weeks to develop its full flavour.
Quality Sourcing
Fresh vegetables, authentic Korean gochugaru, and the finest ingredients I can find.
Living Food
Never pasteurised. Billions of live probiotics working for your gut health.
Made with Care
Small batches, hands-on craft. I still taste every single batch before it ships.
It's Alive!
Ready to taste what real fermentation is all about? Your gut will thank you.