She came to London for a master's degree. She needed a visa to stay. So she pitched a wild idea — turn food waste into kimchi — and accidentally started an award-winning business. In this conversation on the third half, Rebecca Ghim opens up about: Why she started a business just to get a visa — and never expected it to work Growing up in Korea, leaving at 15, and building an empire as an immigrant How her grandmother's zero-waste cooking became the foundation of a brand Rescuing 300kg of vegetable waste in a single night from one supplier The brutal tension between staying true to her values and scaling a business Why she's never spent a single penny on marketing Kimchi tiramisu — and why Italians should probably look away This isn't just a food story. It's about identity, culture, anger, and building something that actually means something.

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