From Engineering to Fermentation: Katerina Hayes on Building Naked Kimchi, Sustainability, and the Art of Preserving Traditions

Katerina Hayes, founder of Naked Kimchi, made a bold shift from the oil and gas industry to the world of fermented foods, driven by her passion for creating a sustainable, impact-driven business. After a career in offshore work and deep tech, Katerina embraced her Ukrainian heritage, blending traditional fermentation techniques with modern sustainability practices. Now based in Glasgow, Naked Kimchi has become a hub for those seeking quality, probiotic-rich foods and a brand that values community and inclusivity. In this interview, Katerina shares the journey behind her entrepreneurial leap, the challenges and triumphs of building Naked Kimchi, and her mission to support Ukrainian refugees through her growing business.

Nicolle. Katerina, what inspired you to transition from a career in the oil and gas industry to start your own fermented food business, Naked Kimchi?

Katerina: I always aspired to be an impact entrepreneur, and while I initially pushed through my career in oil and gas, I eventually faced a mental breakdown. This made me realise I couldn’t force myself back into offshore work. I then ventured into deep tech, developing solutions for cleaning water from nano and microplastics. However, I recognised that I didn’t have enough resources or contacts to push the project forward.

Passionate about creating something that reflects my values, I embraced my longstanding interest in health, safety, and the environment. I wanted to leave a legacy that shares my traditions for future generations. Since moving to Glasgow in 2008, I have been making kimchi, and I knew that fermented foods are essential for food security in Ukraine. What began as a small project has now evolved into the thriving company we have today.

Nicolle: How did your upbringing in Ukraine influence your love for fermented foods, and what traditional recipes do you still use today?

Katerina: I grew up surrounded by cabbage; farming and fermentation are woven into my identity. We planted, cared for, harvested, and preserved food for winter. Every summer, families would gather to prepare ferments and pickles, a traditional heritage that exemplifies the best way to preserve nutrients and vitamins. The legacy of preservation recipes has been passed down through generations.

I vividly remember working with my mom and grandma to create wonderful jams, ferments, and pickles. One of my favourite recipes that I still use today is sauerkraut with green apples, which makes an amazing side dish or a delightful dessert when baked with apples. And, of course, my kimchi, which is based on my dad's recipe, holds significant memories and represents his legacy.

Nicolle: What differences did you notice in the UK’s food culture regarding fermentation when you first moved to Glasgow, and how has that shaped your approach to Naked Kimchi?

Katerina: When I moved to Glasgow in December 2008, there was only one Korean restaurant, and I didn’t like the kimchi they served. This led me to make my own for friends and family. At that time, it was challenging to find ferments that suited my taste, and I relied on a few European shops that provided some familiar options.

Overall, I found the quality of food quite poor, despite imports, and I could easily tell the difference between GMO and non-GMO products—my body felt it, and the taste was different from what I was used to. I actively sought out farmers' produce to satisfy my need for fresh, quality food. Sharing meals is an important tradition in my culture; when you visit someone’s home, no one leaves without being fed. Cooking and sharing food makes me happy, and I believe that food unites people.

Nicolle: Can you tell us more about the process behind creating your fermented products and how you source ingredients for sustainability?

Katerina: In creating our ferments, we prioritise the freshest ingredients and seek out the right suppliers, often purchasing directly from farmers. We use organic suppliers for ingredients like fresh ginger and turmeric roots. However, sourcing directly from farmers can be challenging due to inconsistent availability, which sometimes requires us to rely on wholesalers.

During the growing season, we aim to buy British produce and are in talks with farmers to grow specific ingredients for us. This is a long-term goal that takes time and investment to achieve. Additionally, we're developing resources to help people use fermentation to reduce food waste at home while enjoying homemade, probiotic-rich ferments.

Nicolle: How does Naked Kimchi contribute to reducing food waste and promoting a circular economy within the local food industry?

Katerina: We are piloting projects, such as our collaboration with a local restaurant in Glasgow called Sprigg, where we collect fresh, nutrient-dense cut-offs from broccoli stems and cauliflower leaves that would typically go to waste. This initiative demonstrates how fermentation can be applied on both industrial and domestic scales to reduce food waste. We’re also building resources to help individuals utilise fermentation at home, turning potential waste into delicious, probiotic-rich foods.

While there are challenges, especially with the costs associated with industrial production, my background in engineering and health, safety, and the environment supports the creation of sustainable practices and helps identify challenges.

Nicolle: Could you share a bit about your initiatives to support Ukrainian refugees in Glasgow, and how your business has become a part of this mission?

Katerina: Naked Kimchi & Co. has evolved alongside personal and global challenges, particularly those affecting my family. When my cousin and my mom joined the business, I recognised the need to create a safe, inclusive space for individuals who have lost everything and are starting anew.

This mission has given me purpose during difficult times, as I feel a responsibility towards those who rely on Naked Kimchi & Co. Our workers put in tremendous effort, and they are part of an employee share scheme, meaning that as the company grows, they benefit too. We are also proud to be registered as a real Living Wage provider, ensuring fair compensation. Our company is transforming over time, and I am grateful that we can make a social and environmental impact both locally and globally.

Nicolle: What advice would you give to home cooks who want to start experimenting with fermentation and making their kimchi at home?

Katerina: Fermentation is a fantastic way to reduce food waste at home! We love sharing tips and processes, and we’re always happy to help. If you find yourself with vegetable or fruit scraps, wash them thoroughly.

When preparing jars, make sure they’re clean and sterilised, and use only clean utensils; hygiene is crucial to prevent unwanted bacteria in your ferments. Aim for a salt concentration of 3-6% based on the weight of your vegetables or fruits, and feel free to add your favourite spices. Keep the mixture at 17-18 degrees Celsius and ferment for 5-7 days, degassing as needed. Recently, I’ve been using a lot of fresh garlic, which I’ve combined with herbs and rock salt, along with some two-year-old strawberry vinegar I made, to ensure the garlic is submerged in liquid. It’s now fermenting and will be perfect for sauces or enjoyed on its own!

Katerina Hayes’ story is a testament to the power of resilience and the pursuit of passion. Through Naked Kimchi, she has reimagined how fermented foods can serve not only as a nod to her roots but also as a means of fostering sustainability and community in Glasgow. With a commitment to reducing food waste, supporting local farmers, and empowering Ukrainian refugees, Katerina is proving that food can be a vehicle for change. As she continues to expand her vision, her dedication to sharing the art of fermentation ensures that her legacy—much like her kimchi—will only get better with time. For those curious about embracing a sustainable lifestyle, Katerina’s insights offer a delicious starting point.

Website - https://nakedkimchi.co/

Instagram - https://www.instagram.com/nakedkimchi.co/

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Nicolle Knapova is a little bit of everything. She is a freelance translator, content creator and social media executive for The C Word Mag. She loves indie music and is always browsing through Spotify to find the next amazing artist to obsess over. Her love for storytelling means she’s always writing something and she’s not afraid of any genre. Her biggest dream is to be a published author. If she’s not writing her fan fiction, she’s writing her poetry and sharing it on her Instagram @elisecaverly.