Journal 05: Why We Make Kimchi Locally in Rotterdam

At GGACHI, we make kimchi by hand — right here in Rotterdam. People often ask why we decided to produce locally instead of importing from Korea or larger factories. The answer is simple: freshness, sustainability, and community.

– Small Batches, Big Care

Every jar of GGACHI Kimchi is made in small batches. That means we can taste, adjust, and ferment each batch carefully – without additives or shortcuts. We monitor temperature and acidity manually, letting the kimchi ferment naturally until it reaches its perfect balance of crunch, spice, and tang. Try our Traditional Kimchi slow-fermented in Rotterdam for full flavor.

– Local Production = Lower Impact

Making kimchi locally means shorter supply chains and less packaging waste.
We deliver fresh jars directly to customers and local stores — cutting down on unnecessary transport and storage. Fermentation itself is already a low-energy preservation method, so when paired with local production, it’s one of the most sustainable ways to make and enjoy food.

– Connecting with Our Community

We started GGACHI not just to sell kimchi, but to share the love of fermented food with our community. Rotterdam is full of people who care about taste, health, and sustainability – the same values behind every jar we make. Making kimchi here allows us to collaborate with local chefs, markets, and food enthusiasts who believe that real food should be alive, flavorful, and responsibly made.

– Local Food, Global Inspiration

Even though kimchi has its roots in Korea, our goal is to celebrate what happens when traditional methods meet local ingredients. Fermentation doesn’t belong to one place – it’s a universal way of honoring food and time. That’s why we make ours here: locally crafted, globally inspired, and always alive.