True Ferments began with curiosity, culture, and a love for Korean food.

As a huge K-drama fan and admirer of Korean culture, I was always fascinated by Korean cuisine. One dish that constantly appeared in dramas and food shows was kimchi - vibrant, spicy, and deeply rooted in Korean tradition. Naturally, I wanted to try it.

But every restaurant I visited served kimchi that felt far from authentic. The flavours were flat, overly sour, or didn’t taste right. I knew kimchi was supposed to be special, yet I had never experienced the real thing.

Everything changed when I met a Korean woman at a restaurant who kindly shared what authentic kimchi actually tasted like. The difference was unforgettable - fresh, balanced, complex, and alive with flavour. That moment completely changed how I saw fermented food.

Inspired, I began learning the traditional fermentation process. I started making my own kimchi at home, carefully adapting it into a fully vegetarian version while keeping its authenticity and depth of flavour intact.

What started as a personal experiment quickly became something I fell in love with. Each batch was handcrafted, slowly fermented, and packed with the bold flavour that real kimchi is meant to have.

Friends and family who tried it kept asking for more.

That’s when I realised something: authentic, well-made kimchi was hard to find - and it shouldn’t be.

So instead of keeping it to myself, I created True Ferments - a place where people can experience real, handcrafted fermented foods made with care, tradition, and clean ingredients.

Because good food, especially food this special, was never meant to be gatekept.