Pao Pop 'N Pickles

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This is super exciting. I will be sitting with and at Hey festival. Talking about fermentation. What a honour! Thank y...
03/04/2024

This is super exciting. I will be sitting with and at Hey festival. Talking about fermentation. What a honour! Thank you for inviting me! Anyone’s got ticket? Apparently it’s already sold out 😳🥳🤩

As you might already knew that. I have a thing about fermentation. Over the years I play around vegetable with combinati...
26/03/2024

As you might already knew that. I have a thing about fermentation. Over the years I play around vegetable with combinations and flavours like a playground, and tasting my creations with my customers at my tiny stall always got me excited and happy. ( ohhhh I am getting emotional ) over the years, I have gained so much trust. I always feel so happy that my own ferments got their own fans too ( not just kimchi haha )

In this workshop, I am going to share some of my classics ( not so classic anywhere else ) - including my sriracha sauce, kohlrabi & mango and 2 or 3 other ferments. We will be talk about how lacto fermentation work, what’s the benefit of eating them regularly. We will be making few jars of each and share a light lunch together!! It’s the last workshop at the fermentary ! Come to celebrate with me.

This made my last day of the market so special 🥹🥹🥹 thank you for the beautiful card. And thank you all of you that turne...
25/03/2024

This made my last day of the market so special 🥹🥹🥹 thank you for the beautiful card. And thank you all of you that turned up to see me at the stall at the last time! It meant so so so much to me, I feel so loved. Thanks to my kids that tuned up to support me. I am so lucky to have those two in my life. ❤️❤️❤️❤️

Last little treat from me. 🍍🍍🍍🍍🍍🍍🤤 if you know you know this Sunday
22/03/2024

Last little treat from me. 🍍🍍🍍🍍🍍🍍🤤 if you know you know this Sunday

It is personal. Over the years. I have built up my relationship with my stockiest. I couldn’t be grateful enough for the...
20/03/2024

It is personal. Over the years. I have built up my relationship with my stockiest. I couldn’t be grateful enough for their forever support.
Every week or two i have my granny trolly full of jars to those shops with smile on my face over the years.. they supporting small businesses like mine. Beautiful set up and great local communities. .natural.food

I will be doing sample tasting this Saturday the 19th at ! Come to say hi !
16/01/2024

I will be doing sample tasting this Saturday the 19th at ! Come to say hi !

Kimchi fun 2024 Hope you all having a lovely holiday and enjoying yourself with lots good foods and drinks. I am setting...
30/12/2023

Kimchi fun 2024
Hope you all having a lovely holiday and enjoying yourself with lots good foods and drinks.
I am setting up the first kimchi workshop on the 18th January 2024. It will be 2 different kind of ferments. We will be making together.
First one is Pao pop n pickles classic vegan kimchi. Spicy and Korean approved.
Second one we will be making some mooli ferment with pomegranates and jalapeños. Refreshing and light.
I will be preparing a light home made meal to enjoy together.
Come with friends or come alone to make some friends. 🤗
Sign up on my website

I wrote a long post on the note but it doesn’t let me paste 😓 but here I am. Thank you for another year of supporting me...
24/12/2023

I wrote a long post on the note but it doesn’t let me paste 😓 but here I am. Thank you for another year of supporting me and my small business. Here to wish you all a merry Christmas and happy 2024

Sorry guys the stall is not open (3rd Dec) due to the stuff illness. But if you go to Ed’s deli stall. He will be selli...
03/12/2023

Sorry guys the stall is not open (3rd Dec) due to the stuff illness. But if you go to Ed’s deli stall. He will be selling my ferments for me. Thank you all

The simplest ingredients of hot sauce in town. Our signature chilli fermented with garlic, pears, and salt. Not water No...
08/11/2023

The simplest ingredients of hot sauce in town. Our signature chilli fermented with garlic, pears, and salt. Not water No vinegar was added. The heat can depend batch by batch. There are some serious fans out there. Its fermented in room temperature for around 6 weeks then slowly keep fermenting in the fridge. It stays well for a very long time. I never seen it gone bad even after years after the best before . I sometimes use it as a Fermentation base to ferment other vegetables.

Kimchi has been my childhood favourite. Even I am not Korean. Our dinning table normally had a small dish of kimchi. Kim...
03/11/2023

Kimchi has been my childhood favourite. Even I am not Korean. Our dinning table normally had a small dish of kimchi. Kimchi stew is always the one I ordered. It was also part of my student life in London. Kimchi fry rice, kimchi soup, or just a bowl of rice with kimchi on top. It was the ferment that got me the idea of starting the business at my low point in life. I couldn’t thanks enough for it and for the support I got from my Korean friends from the start. and customers that encouraged me. Kimchi is a staple of Korean food and so important in Korean culture. It was something that gather communities to preserve vegetables together for the winter to come. It must brought so much kindness and love I believe.
I have changed the way of making kimchi to suite modern diets. It’s not traditional and authentically way of making but the flavour stays Korean way. I swapped wakame seaweed for seafood for the umami, and working hard to keep the flavours authentic as Korean’s standard.
I shared my recipe at if you are interested of making it yourself, Google Pao kimchi. It should come up. please check it out.

What is Kohlrabi?Looking something like a Sputnik in vegetable form, with a squat bulb and antennae-like shoots, kohlrab...
02/11/2023

What is Kohlrabi?
Looking something like a Sputnik in vegetable form, with a squat bulb and antennae-like shoots, kohlrabi is part of the cabbage family. The name translates from German as 'turnip cabbage' and the mild, sweet flavour is somewhere between a turnip and a water chestnut, with a crisp, crunchy texture. It can be found in two colours, pale green and the less-common purple.
https://www.bbcgoodfood.com/glossary/kohlrabi-glossary
Fermented kohlrabi & green mango- another batch is jarred and ready to consume. I paired up with some coriander, red onions and red chilli. It’s crunchy in texture and refreshing and mild. Great for having it as snack with beer or as a side dish. So you spend less in the kitchen.
I love sharing my creations at the market with samples. My customers are my best tasters. They help me to understand what people enjoy. If the recipes work. This is one of the best seller and I love making it too. I also try ( not always) using fermentation methods for the leaves and peels to create something unique and create less food waste.

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Unit 50, 1 Emma Street
London
E29FP

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