Fermented foods are trending. Tasmanian kimchi maker Sue shares how to make your own

For Tasmanian-based kimchi maker Sue Glynn, witnessing the revival of fermented foods in Australian kitchens is a heart-warming personal journey — opening new doors to share her Korean food culture with others.

Sue’s deep-rooted passion for the ancient practice of fermentation is hard to miss.

When you enter her work kitchen, you are surrounded with jars of all different types of kimchi, finely crafted with traditional family recipes passed down over many generations.

“There are thousands of kimchi recipes in Korea, our recipe is more influenced by my mother and grandmothers’ North Korean recipes,” she says.

Women making kimchi. South Korea’s “kimjang”, the making and sharing of the country’s traditional kimchi dish, is also now on the UNESCO intangible heritage list [Reuters].

Kimchi is Korea’s national dish and every year families will gather and make enough of the preserve to last through the cold winters.

Sue’s been honing the art of making good kimchi for years, long before she migrated from her hometown Seoul in South Korea to Australia in her twenties.

“When I was young I always assisted my mother and watched her making kimchi, that’s how I started practicing,” she says.

Interest in fermented foods has been booming since the pandemic.()

Sharing knowledge and passion

Since then, she’s taken her kimchi-making passion to the next level.

Red Russian kale, daikon, wombok and cabbage are just some of the organic vegetables you’ll find her growing with enthusiasm on her family farm in Stanley on Tasmania’s north-west coast.

Sue tending to her Red Russian kale at her family farm in Stanley in Tasmania.()

“I love watching my vegetables grow from a tiny seed into an abundance of produce. Nature is so generous,” Sue says.

The avid kimchi connoisseur is also hosting workshops and classes to share her knowledge and passion with others.

“My goal is to invite people to learn more about their own fermentation, they are understanding more about healthy foods and they can make their own at home,” she says.

“They can look after themselves, their family and share it with their friends.”

Fermentation is a method of food preservation.()

She says she loves contributing to the community and supporting people in looking after their well-being and health by making and consuming good fermented produce.

Fermented foods trending

The ancient practice of fermentation is seeing a revival, especially since the pandemic with many of us spending more time in our home kitchens.

Food fermentation is gaining seeing a resurgence in home kitchens.()

Lauren Brown, member of industry organization FermenTasmania, says she’s seen an explosion of interest in fermented foods.

“I think as people had more time at home they got more interested in slow, traditional foods like interest in sourdough blew up with the pandemic,” she says.

Lauren says people were also looking for immunity boosting foods and fermentation is known for it’s health benefits.

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