Rebecca Ghim
The fermentation service utilising commonly discarded food waste
The fermentation service utilising commonly discarded food waste
Growing up in South Korea, Rebecca Ghim participated in Kimjang, a collective ritual where a neighbourhood comes together to make kilos of kimchi.
She kept up the ritual while studying abroad, first with friends and now through partnerships with restaurateurs and farmers.
Rebecca’s business, The Ferm, produces a range of fermented food made of commonly discarded byproducts. She hopes to bring better gut health to customers by promoting probiotic meals, while helping to create a circular economy within the UK’s food systems.
The Ferm’s products are being sold in farmer’s markets, delis, health food shops and cafés in London. Rebecca has also trialled a fermentation service with the OXO Tower Restaurant where she collected their waste cauliflower leaves and turned them into kimchi to use in the restaurant.
She’s now looking for ways to expand this B2B fermentation service alongside her products.
“I’m grateful that Innovate UK has this programme to support young entrepreneurs. I would like to learn how others are expanding their teams, as well as how to approach equity and funding to help the business scale. I want to reach the point where I can be stocked in larger outlets like Planet Organic and Ocado,” Rebecca says.
