Soul Kimchi

SOUL KIMCHI began with a simple belief: only make good food.

So our mission is simple: to make genuinely good kimchi — and make it the tastiest in the UK.

Inspired by the fresh, crisp kimchi Soojoo remembers from her grandmother’s kitchen in Seoul, we make kimchi the traditional way — raw, naturally fermented and full of live cultures.

We use only real ingredients and take the time to make kimchi properly, with an uncompromising commitment to quality.

Because good kimchi is worth taking the time for.

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SEOUL TO SOUL

From Our Founder

Soul Kimchi is my heartfelt way of sharing the clean, balanced flavours of the Seoul-style kimchi I learned from my late grandmother. Her palate was more precise than any recipe, and she never compromised on ingredients.

For a year, I spent my weekends at local markets, sharing small batches of kimchi and listening to the people who tasted them. With each market, I refined the recipes, ingredients and flavours—always keeping my grandmother's taste at the heart of Soul Kimchi.

Every batch carries her spirit, patience, and love.

I hope you can experience that timeless taste.

— From the granddaughter, Soojoo

What Makes Soul Kimchi Different?

Crisp texture • Bright flavour • Balanced fermentation

  • Naturally Slow-Fermented

    Slow, low-temperature fermentation allows flavour to develop gradually, creating a naturally balanced and vibrant kimchi.

  • Young and Fresh

    We believe kimchi is at its best when enjoyed young — naturally crisp, vibrant and beautifully balanced.

  • QUALITY

    We take the time to source quality ingredients, because great kimchi starts with what goes into it.

  • Authentic Family Recipe

    A cherished family recipe passed down through generations.

  • Seoul-Style, Clean Flavour

    Inspired by traditional Seoul kimchi, SOUL KIMCHI has a clean, balanced flavour that lets the freshness of the ingredients shine.

  • Balanced with Fresh Pear

    Fresh pear brings gentle sweetness and depth, beautifully balancing the natural tang of fermentation.