Our story
I'm Minka, and I make kimchi the way my mother and aunties taught me back in Seoul. When I moved to Adelaide I couldn't find kimchi that tasted like home, so I started making my own with the best local ingredients I could get my hands on. Friends kept asking for jars until I realised I might actually be onto something. That's how this all began, in my kitchen, sharing food the way Korean families have for generations through Kim jang, our tradition of making kimchi together with neighbours.
Today I work alongside other Korean women who've also made Australia home, and we ferment every batch by hand using traditional methods and fresh, local produce. Nothing rushed, nothing artificial, just cabbage, chilli and time doing what they've always done. Our kimchi is raw, probiotic rich and packed with flavour, made the old fashioned way for people who care about what goes into their food and where it comes from.
