Showcase

The Ferm: A Vegan Zero-Waste Korean Fermentary

Rebecca Ghim

Profile picture of Rebecca Ghim

I'm from Gwangju, South Korea, a town known for good food and is the home to the World Institute of Kimchi. I've participated in Kimjang since I was little, which I shared with friends as I studied abroad, and now through partnerships with restaurateurs and farmers. Through my MA in Design for Social Innovation and Sustainable Futures, I researched food waste, food insecurity, and food sovereignty.

I'm from Gwangju, South Korea, a town known for good food and is the home to the World Institute ...

Say hello to our authentically tasty, gut-friendly, planet-loving, waste-hating artisan Kimchi. Our Korean pickles are produced with love from the byproducts that restaurants and catering companies leave behind. What others see as inedible parts, we transform into aromatic little jars of happiness.

Final work

The Ferm Ethos

Share this project

The Ferm: A Vegan Zero-Waste Korean Fermentary

Say hello to our authentically tasty, gut-friendly, planet-loving, waste-hating artisan Kimchi. Our Korean pickles are produced with love from the byproducts that restaurants and catering companies leave behind. What others see as inedible parts, we transform into aromat...

A link to this page has been added to your clipboard