Our Stories
Neighbours
Our story began in Hackney Wick, where a simple act of sharing homemade kimchi with my neighbours blossomed into something much bigger. Their excitement and encouragement led me to host a series of kimchi masterclasses right here in our community — and that spirit of sharing is what still drives us today.
Ingredients
Cabbage
Traditionally, kimchi is made with napa cabbage. However, as a second-generation Korean-Spanish growing up in Europe, I was familiar with a different tradition: my mother’s kimchi, lovingly made with European green cabbage when napa wasn’t available. This style of kimchi, packed with extra crunch and vibrant flavor, became the version I loved — and it’s the one I continue to make.
vegan
Natural
At Krunchi, we craft kimchi using only natural ingredients. Instead of relying on refined sugar for sweetness, we blend fruits like apples, pears, and dates into our kimchi paste. To create a rich, deep umami flavor, we brew broths from kelp and vegetable skins, honouring a zero-waste, natural philosophy. And to make our kimchi fully vegan, we replace traditional shrimp paste with capers — adding a bright, salty complexity without compromising our values.