Vendor Spotlight: Bella's Ferment Co.

After moving to Canada, Bella Kim quickly found herself missing her families Korean home cooking, especially her grandmother's kimchi. A staple side dish in Korean households going back over two thousand years, kimchi is a traditional fermented vegetable dish, typically made with napa cabbage or radish, seasoned with chili, garlic, ginger, and other spices. "Kimchi is an important part of Korean culture, but for me, it also carries personal memories and family history," Bella explained. "To me, it is more than just food - it holds tradition, love, and connection." So when Bella decided to start making her family kimchi recipe, she figured that other people in her community might enjoy the dish as well, so she started Bella's Ferment Co. (previously known as Bella's Acacia Catering) in 2019. 

Made from salted and seasoned fermented vegetables, kimchi is a powerful superfood known for its bold flavours and probiotic benefits. There are over 100 different types of kimchi in Korea, each varying by region, season, and main ingredient, and each kind offers a different taste and texture - some are spicy, some are sour, some are crisp (Narishkin, 2017). According to records, kimchi dates as far back as the Three Kingdoms of Korea (37 BCE - 7CE), with its origin rooted in the fundamental need for food preservation (Narishkin, 2017; Oh, 2025).

Due to Korea's long, cold winters, growing fresh vegetables year-round was impossible, so people had to preserve their crops for survival (Oh, 2025). Ancient Koreans preserved their vegetables, mainly cabbages and radishes, through simple salting or brining (Oh, 2025). Around the 12th century was when other ingredients started to appear in kimchi, with native spices and flavourings like ginger, garlic, and the indigenous Korean mustard plant (Oh, 2025). Over time, Koreans began to experiment with fermentation techniques and flavours to create nutritious and flavourful side dishes, but the kimchi we have come to know today is relatively new, with its transformation linked directly to the trading and use of new global ingredients (Oh, 2025). Modern kimchi often gets its iconic red colour from Gochu, a chili pepper not native to Korea (Oh, 2025). Gochu was primarily used for medicinal purposes, but its preservative qualities and sharp flavour quickly made it a staple spice in Korea (Oh, 2025). By the 18th century, chili powder, known as gochugaru, became the dominant ingredient, replacing the historical milder spices and dramatically changing kimchi's preservation efficacy, colour, and flavour profile (Oh, 2025). But where chili provides heat and colour, garlic is the backbone of kimchi's complex flavour and acts as another powerful preservative (Oh, 2025).

Like many Korean's, Bella has fond memories of making kimchi with her family. Every year, many Korean families participate in Kimjang - the UNESCO-inscribed tradition of collective kimchi making, which is rooted in the centuries-old tradition of collectively preparing and sharing large quantities of kimchi in late autumn to sustain the entire family or community through the winter (Oh, 2025). "I have been making kimchi since I was a child, helping my grandmother and mother prepare it," Bella said with a smile. "Kimchi was a part of celebrations and daily life. It was made constantly, and I was always involved in the process." Bella has fond memories of eating kimchi that her grandmother made from a young age with her family. "When I first started eating it, it was too spicy," she laughed. "I used to dip it in water before eating it." All of Bella's kimchi's are based on her family recipe, dating back to before the modern Korea era, which has been passed down from generation to generation, making her kimchi unique and special. In addition to her family recipe, Bella also prides herself on offering vegan kimchi that doesn't contain fish paste or seafood-based sauces - something which makes her products stand out. "Historically, these ingredients were not always used, especially in regions where access to the ocean was limited," Bella explained. "Our recipe stays true to those traditional roots." 

​For Bella, providing high-quality and authentic Korean and other fermented foods to her communities is an act of love, connection, and continuing tradition. "Making kimchi is not easy, it takes time and dedication," explained Bella. "It is a long process that requires time, patience, and attention. For natural fermentation to occur, ingredients must sit and develop over time. There is a lot of washing, chopping, measuring, and carefully spreading seasoning. The fermentation process requires monitoring, refrigeration at different stages, pH testing, and consistent attention and care to ensure both safety and quality." 

Along with their vegan kimchi recipes, Bella's Ferment Co. kimchi is 100% whole food, made with clean ingredients and without 10 different allergens. "This is very unique, especially here in Canada, where much of the kimchi available is imported and may contain additives or common allergens," said Bella. "[Making clean kimchi] is important to us because we strive to preserve the original flavour and health benefits that authentic kimchi offers. We want our products to be accessible to more people while still maintaining its integrity." Bella's Ferment Co. works hard to source as many local ingredients as possible, including salt, carrots, and peppers. All of their products are made in a certified facility in nearby London, ON. "One of the biggest challenges in Canada is finding farmers who understand how and when to grow the specific vegetables we need," explained Bella. "Quality ingredients are essential to maintaining authenticity, and supporting local suppliers helps ensure freshness while also strengthening our community connections." 

Kimchi is a "marvel of food science", a probiotic powerhouse created through a complex fermentation process (Oh, 2025). It's fermentation is what truly sets it apart from simple pickles or raw vegetable preparations (Oh, 2025). A source of dietary fiber, vitamins, and powerful antioxidants, kimchi is considered one of the world's best fermented foods  (Narishkin, 2017; Oh, 2025). It's loaded with lactobacillus probiotics, which help improve gut health and digestions, and it's also rich in vitamins A, B, and C, plus antioxidants that support immunity (Narishkin, 2017). Some research even links regular kimchi consumption to lower cholesterol and anti-inflammatory effects (Narishkin, 2017). Bella's Ferment Co. kimchi's are also HACCP Certified, which Bella explained means their kimchi-making process has been analyzed and inspected at various stages to meet critical control points required for food safety. "This certification ensures we are producing quality kimchi that is safe, high-quality, and carefully monitored," she said. Bella's Ferment Co. has recently expanded their varieties, and now offers around 12 different types of kimchi, ranging from traditional Napa cabbage to more unique options like carrot and chive kimchi. 

Not only is kimchi a delicious and extremely versatile side dish, it's great for you (a win-win if you ask us). When asked how she likes to eat kimchi, Bella said she personally loves having it with scrambled eggs. "I also enjoy it on a hot summer day," she said. "The liquid and spices add a refreshing and vibrant flavour." Making kimchi isn't easy, and neither is running a small business, but Bella loves meeting new people and the strong sense of local support the St. Thomas and London communities have given her business. "Their loyalty and enthusiasm motivate us to continue growing," Bella said with a proud smile. "They shop locally, spread the world [about businesses and products], and encourage small businesses like ours. Although [running a small business] can be challenging because it requires constant effort, attention to detail, and time management, seeing customers enjoy our products and supporting the community makes it incredibly rewarding." 

Bella and her team at Bella's Ferment Co. may have only been attending the Horton Farmers' Market as vendors since 2025, but you wouldn't be able to tell by the smiles on customers faces and the friendly chatting at their booth on market Saturdays. "I would like to sincerely thank the Horton Farmers' Market and the St. Thomas and surrounding communities for their continued love and support," said Bella. "We are grateful to be part of such a welcoming and supportive environment. [Horton] has provided wonderful opportunities to introduce our kimchi to more community members." 

Catch Bella's Ferment Co. at Horton this Saturday, March 14, from 9am-1pm as part of our indoor market during Winter at Horton, and follow our Facebook and Instagram to see when they are back next. Stop by their booth, say hi to Bella and her team, and try some of their delicious, authentic kimchi - traditionally made with time, care, and dedication in each batch. 

Paige Palmer, Marketing Assistant

Paige is a proud recent graduate of Western University's Media and Communications (MACS) program and King's University College's Thanatology program. Born and raised in Elgin County, Paige loves connecting with local people and businesses to tell their stories and promote their hard work. A previous St. Thomas Parks and Forestry summer student, Paige also loves exploring local parks and trails, and promoting the incredible work of the Parks and Forestry department, while capturing some beautiful pictures along the way. ​

References

Narishkin, A. (2017, June 13). All You Need to Know About Kimchi, the Traditional Korean Side Dish. Culture Trip. All You Need To Know About Kimchi, The Traditional Korean Side Dish

Oh, G. (2025, November 23). Kimchi: The History, Science, and Culture of Korea's Food. KCulture.com. Kimchi: The History, Science, And Culture Of Korea's Food | KCulture.com: K-Pop, Travel, Food & Authentic Insights