I used to think “food is food” — if it tasted good, I was happy. But moving to London away from my mom's kitchen proved me wrong. I felt easily drained, sick, and realised how much of our convenient food is lab-engineered to keep us hooked instead of nourishing us.

I started searching for deep, layers of flavours I remembered from home. But most fermented food options in London were either too sour or funky. I couldn't find the umami of well fermented food could offer. So I went back to my roots. I flew to Korea and trained fermentation technique under a Grand Master of Kimchi (yes, it's an actual title awarded by President of South Korea) and learned the art of fermentation.

It's not just about preserving food. Through controlled time, temperature, and carefully chosen ingredients, nature’s offerings can be transformed into something delicious and deeply nourishing.

That's why I started Feel Good Ferment: to bring fermented food that makes you feel your best. Because every hero’s journey needs bold flavour and clean fuel.