Kimchi Me spreading the benefits of fermentation

The rise in popularity of kimchi, sauerkraut, kombucha and kefir as products to improve gut health has become a large trend in the food scene.

Sue and Tom Glynn grow and make kimchi on their farm at Wiltshire in the states North-West. Their business Kimchi Me involves growing organic produce and the couple has more than 40 years experience in creating the best kimchi.

"We grown our own vegetables including green cabbage, red cabbage, Red Russian cabbage, kale, beetroot, daikon and mustard," Mrs Glynn said.

"We harvest the produce and have a large room where we wash, drain and chop the vegetables, brine them, making the sauce and then we monitor them and tossing them as they ferment."

Kimchi is a staple food in Korea and is a fermented side dish to most meals. It can be made from any kind of vegetable, but traditionally is mainly cabbage with spices, garlic, ginger and onion as well as other ingredients.

The ingredients of the Kimchi creates a sour, vinegary flavour and the fermentation creates probiotics which can help with gut and immune health.

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For Mrs Glynn, who was born in South Korea, but has lived in Australia since she was 21, it's a food from her childhood that goes back generations. There is also a Tasmanian element added with organic apple juice being used in the recipe to create flavour.

The team at Kimchi Me are also running classes where they teach those attending all about kimchi from paddock to plate.

"People want to see and visit the producers at their farms and see how it is made, how its growing and then how it tastes," Mrs Glynn said.

"It shows the full process of the vegetables, the brining and fermenting and then the end product. I also show Korean cultural food that goes with the kimchi.

"I love sharing my culture with people and kimchi is a great way to do that."

Mrs Glynn said that she was hoping to teach people about how fermentation is beneficial for overall health.

"I want people to be healthy and for kimchi to be a part of everyday diet like milk and bread. It has so many great properties such as making you gut happy and probiotics to boost your immune system."

Fermentation is growing in Tasmania with the recent announcement of a $7.5 million federal grant for a planned fermentation hub at Legana. FermenTas is hoping to make Tasmania a world class region for fermented food and drink.