Lockdown gave chef Iñigo Ocharan the opportunity to turn his interest in fermented foods into a reality – and led to the creation of products now sold across the UK
Iñigo and wife Annika Pieridou Ocharan are the minds behind Good Fermentation, a kimchi and kombucha producer that this year secured a Gold in the Farm Shop & Deli Product Awards for its Watercress Kimchi.
Iñigo is a Basque chef who trained with Michelin-starred chefs in Spain, Switzerland, and Greece, while Annika previously led European operations for one of the world’s largest lingerie retailers.
“Our complementary skills – culinary innovation and operational leadership – are the foundation of a well-balanced business,” says Annika. “As partners in life as well as work, we have shared values: a passion for seasonal produce, wellness through nutrition, and sustainable food systems.”
The story of Good Fermentation began during the pandemic in the kitchen of the couple’s home in Surrey. Iñigo, then head chef at an Asian fusion restaurant in London, had the time to experiment with fermented food – a topic he had become fascinated by.
It was when Annika put Iñigo’s homemade kombucha on a stall at a school bake sale that they learned they were on to something. The kombucha sold out immediately and the couple realised they had the potential to develop their own business.
Although Iñigo had originally wanted to produce kimchi, he decided to launch the business with kombucha while developing his kimchi recipes. The first two products were Lemon & Ginger and Raspberry & Orange kombucha, which were a sell-out success when the brand made its debut at Ripley Farmers’ Market near Woking in 2022.
The brand’s first stockists included two Village Greens Farm Shops outlets in Ockley and on the Denbies wine Estate, and the Kingfisher farm shop in Abinger Hammer.
Marketing the business has been a mix of face-to-face engagement, farmers’ markets, samplings and educational content on Instagram, and Good Fermentation products are now stocked in farm shops, cafés, delis and charcuteries across the UK.
“We also continue to sell directly at farmers’ markets in Guildford, Ripley and Farnham, where tastings and customer feedback remain vital,” says Annika.
A step-change came last year when the business launched its first kimchi. Crafted to mark the 170th anniversary of the Watercress Farm in Abinger Hammer, this Watercress Kimchi sold out almost instantly and has become the brand’s signature product.
“The is a British-kimchi hybrid: peppery and mustardy like the fresh watercress it champions, with a delicate touch of gochugaru chilli to support but not overpower the hero ingredient,” says Iñigo. “Crafted with organic apples, garlic, ginger, Celtic sea salt, and no preservatives or additives, it supports a healthy gut microbiome.”
He adds that the kimchi is 100% vegan and allergen-free, and pairs well with goats cheese on sourdough, scrambled eggs and mango or can be eaten straight from the jar.
In April this year, Watercress Kimchi won a Gold award at the 2025 Farm Shop & Deli Awards – bringing Good Fermentation to the attention of major food distributors and premium retailers.
“The Gold award has been a powerful validation of our culinary approach, commitment to quality, and sustainable ethos,” says Annika, explaining that the business employs reusable glass jars and delivers locally by electric van. It also works with local farms and uses as much British produce as possible, keeping ingredients seasonal and traceable.
“The award has amplified our visibility and credibility, while supporting our growth in farm shops and delis nationwide,” she adds. “And we have connected with key industry figures such as presenter Nigel Barden, who now features our products on BBC food programmes.”
The success of Watercress Kimchi has led to the development of a wider product range that includes: a White Cabbage Kimchi made with British-grown cabbage; Pumpkin & Mooli Kimchi with Surrey-grown pumpkins and white radish; and Seaweed Kimchi made with organic Cornish seaweed. The business is soon to launch a Beetroot Sauerkraut made with Surrey-grown beetroots.
“Our work has been recognised by the Korean community, a powerful endorsement of the authenticity and quality of our kimchi,” says Annika.
The couple has also been busy on the drinks side, extending the kombucha lineup to include Strawberry & Vanilla and Pumpkin Chai. For every bottle of kombucha sold, 5p is donated to Guts, a Royal Surrey Hospital-based charity supporting research, vaccination and families affected by bowel cancer.
“We are growing slowly and intentionally, with no outside or personal investment, only time, dedication, and belief in what we do,” says Annika, adding that the current focus is on strengthening the brand’s wholesale partnerships and increasing direct-to-consumer sales through its website. The business is also developing a new line of Japanese-inspired ferments, including koji, amazake and miso.
“We’re expanding our range while staying true to our culinary roots,” Annika adds. “Our aim is to continue creating accessible, gut-healthy ferments that align with British tastes.”
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