Kim Kong Kimchi make monstrously good, lacto-fermented pickled vegetables in Harringay. Every jar is a spicy/sour unpasteurised probiotic party of lactic acid bacteria, and loaded with good stuff. It's raw, vegan, probiotic, and locally made, but most importantly it tastes amazing. In order to keep the traditional flavour and rich, deep colour Kim Kong Kimchi uses sweet, slightly smoky 'gochugaru' chilli flakes. To keep their kimchi vegan, they don't throw any fish products into the fermentation pot, but instead use aged aka miso for an excellent umami kick.