Good Fermentation is claiming a first in its category with the launch a white, plant-based kimchi using Cornish seaweed (RRP £8/300g).
Free from fish and additives, this ferment is handcrafted in Surrey and blends traditional Korean baek kimchi techniques with wild laver and sea spaghetti hand harvested from the Lizard Peninsula and Coverack.
Good Fermentation co-founder Annika Pieridou told FFD the product is in line with its mission to produce plant-based, gut-friendly ferments with a local, British twist.
“Traditionally, kimchi includes fish sauce or shrimp paste for its deep umami flavour. But as a fully vegan company, we wanted to recreate that savoury depth using only plant-based ingredients. Seaweed was the ideal answer, specifically Cornish seaweed, which is rich in umami, iodine, fibre, antioxidants and minerals, and may support gut health, thyroid function and immunity.”
Emphasising its sustainability credentials, Pieridou said that seaweed is “one of the most environmentally friendly crops, requiring no fertiliser, land or freshwater to grow”.
“It actively absorbs carbon and promotes biodiversity,” she added.
The harvesting method is regenerative, which prevents the seaweed from becoming depleted.
“It regrows naturally, protecting the marine ecosystem,” Pieridou explained.
Once collected, the seaweed is rinsed three times to remove sand and salt, then gently dried at low temperatures – to preserve nutrients – over 24–48 hours. It is rehydrated, then blended into the fermented kimchi base, guaranteeing both flavour and function.
Pieridou recognises that this is a niche product, but believes the tide is turning when it comes to consumer attitudes towards seaweed as food.
“Consumers are beginning to understand what cultures like Korea and Japan have long known: seaweed is incredibly restorative and feeds the microbiome.
“As awareness of ocean-friendly agriculture grows, and the need for alternative, nutrient-dense crops becomes urgent, seaweed is being recognised as one of the most scalable and sustainable answers. We see seaweed as the future of ethical, plant-based gut health, and our seaweed kimchi is just the beginning.”
This article first appeared in the September issue of Fine Food Digest.
