Gosu Pantry — small-batch chilli jam, kimchi, and slow-made things

Gosu Pantry is the work of Julie and Patrick — a Korean cook raised in her mother’s restaurant kitchens, and an English cook who left journalism for fermentation. They met in a nursery kitchen in the Chilterns. Now they make small-batch jars of chilli jam, kimchi, and the slow-made things in between.

Hands chopping ginger beside spring onions, garlic and chillies on a linen-covered farmhouse table — Before, and after. The work in between is fermentation — sometimes three days, sometimes a hundred and eighty.

Deep red fermenting paste bubbling in a Korean onggi — Before, and after. The work in between is fermentation — sometimes three days, sometimes a hundred and eighty.

See the jars ↓

Patrick’s

Chilli Jam jar

Chilli Jam

habaneros · bramley apples · cider vinegar · time

£8.50

Fennel Orange Jam jar

Fennel Orange Jam

roasted fennel · blood oranges · cane sugar · star anise

£9.25

Julie’s

Cucumber Kimchi jar

Cucumber Kimchi

sliced cucumber · gochugaru · onion · chives · sesame

£9.00

Gochujang jar

Gochujang

glutinous rice · gochugaru · fermented soybeans · sea salt

£10.50

Together

Gochujang Burger Sauce jar

Together · No. 04

Gochujang Burger Sauce

Julie's 180-day gochujang · Patrick's smoked Bramley apple · Somerset cider vinegar

One run, then gone. The next one will be something else entirely.

£9.00Read the story →