Weet-bix kimchi: Glynn’s experiment with Australian and Korean favorites could be a hit

In Korea, 2026 is the Year of the Red Horse, which has its origins in the traditional 60-year cycle that combines Chinese zodiac animals with elements and colors.

Like the Lunar New Year begins, red – a color associated with energy, renewal and vitality – appears in many parties, decorations and food. Few dishes reflect that symbolism as vividly as kimchi, Korea’s iconic fermented dish.

In a small town in regional Tasmania, Korean-Australian fermenter Sue Glynn is redefining what ‘local food’ can look like.

Glynn runs a small-scale kimchi business and workshop program called KimchiMe, where she produces kimchi using organically grown cabbage and an unexpected Australian ingredient: Weet-Bix.

The result is what she calls an ‘Australian kimchi’, designed to support slow, steady fermentation and gut health.

Glynn moved to Tasmania with her Australian husband more than ten years ago, after living and working in Sydney for about 25 years. Looking for a different pace of life, she did not want to repeat the same urban routine in a regional setting.

“I thought it was interesting to see how people grow their own vegetables and make their own food,” she said.

“Once a local farmer, who was very nice, gave me some land and said, ‘Why don’t you try growing something here?’ I really enjoyed planting seeds and seeing something grow.”

Her first Tasmanian settlement was in Stanley, a small fishing village on the north-west coast with a population of less than 600. There she began organic farming, growing up to 5,000 Chinese cabbages per year and supplying them to local markets.

While establishing herself as an organic grower, a chance encounter with locally made kimchi in Tasmania became a turning point.

“That kimchi wasn’t the kimchi I grew up with,” she said.

“I felt like I wanted to make an authentic, real kimchi – something rooted in our culture – and my customers encouraged me by saying, ‘Show us your culture.’ That became my motivation.”

Glynn started making kimchi with the cabbage she grew herself. Her kimchi differs from many commercially available versions in Australia, with a lighter, cleaner taste and less reliance on fish sauce. The style reflects family recipes passed down from generation to generation.

“My parents came to South Korea from the North after the Korean War,” she said.

“I grew up watching my grandmother and mother make kimchi, and those North Korean family recipes have stuck with me.”

What is Kimchi?

Kimchi is a fermented dish usually made from vegetables such as Chinese cabbage, radish, spring onion and cucumber, seasoned with chili, garlic, ginger and salt.

According to the Korean Ministry of Food and Drug Safety, there are more than 2,000 varieties of kimchi.

It is a cornerstone of Korean cuisine – more than just a side dish, but a soul food served at almost every meal, from simple home-cooked dinners to Korean barbecues and special celebrations.

In an age when kimchi is easy to buy, making it by hand remains something special for many Koreans: a way to stay connected to culture, family and tradition.

Kimchi, a new taste for Tasmanians

When Glynn first started selling kimchi in Tasmanian markets, many locals were unfamiliar with it, and she often had to offer tastings to introduce people to the taste.

As global interest in Korean culture grew through films, television dramas and K-pop, kimchi gained more and more recognition over time.

Glynn said it has been particularly well received by people interested in health and wellness, attracted by its fermented nature and probiotic benefits.

“People between the ages of 30 and 70 show a strong interest,” she says.

“Especially those who want to improve their gut health. It’s not limited to one age group.”

Its products and kimchi have been judged by several Australian food awards programs including the Royal Tasmanian Fine Food Awards, Royal Hobart, Melbourne Royal and Australian Food Awards, where they received multiple recognitions for quality.

In 2022, Glynn was also named a finalist in the Farmer of the Year category of the Australian Organic Industry Awards.

Two years ago, Glynn moved to Evandale, about 10 minutes from Launceston airport.

As she scaled back agricultural production, she shifted her focus to people and created more opportunities to connect, share and exchange culture through hands-on kimchi workshops.

Local resident Clare tried kimchi for the first time during a workshop. “It’s amazing: tasty, fresh and beautifully balanced,” she said.

“It’s something completely different from anything I’ve had before. I really enjoyed it.”

Another participant, Di, said the experience made fermentation feel approachable.

“I loved using natural ingredients and knowing exactly what’s in them,” she said.

“The hands-on process was so much fun and it was great to do it together. It makes you want to experiment more.”

A very Australian replacement

The most surprising part of the workshop was Glynn’s Weet-Bix kimchi.

“When making kimchi, Koreans usually add starch, such as glutinous rice or wheat starch, to feed the microorganisms and aid fermentation,” Glynn explained.

‘One morning after breakfast I thought: Weet-Bix is ​​also made from grain. Why not?’

By blending Weet-Bix with garlic and ginger and then mixing it with Korean chili powder, coconut soy sauce and white peach paste, she creates a rich, wet mix that coats the salted sauerkraut and supports fermentation – without the need to cook starch separately.

“Using Weet-Bix makes the process much easier,” she said.

“It stabilizes the fermentation and helps the flavor develop nicely.”

Workshop participant Carol was intrigued by the idea.

“It’s fascinating to use something as simple as Weet-Bix – something everyone has in their pantry – as a fermentation base,” she said.

“It makes fermentation feel straightforward and approachable.”

Tassie’s future for fermentation

Glynn believes Tasmania’s cooler climate, similar to winters in Korea, makes it particularly suitable for fermented foods such as kimchi. She notes this aligns with the Tasmanian government’s broader commitment to increasing value addition in agriculture and food production through fermentation.

Working with local municipalities, the Tasmanian Government has invested $1.7 million in an 1,800 square meter fermentation center near Launceston, designed to support small-scale fermenters. Glynn also participated in the project.

According to the latest census, Tasmania has a population of approximately 570,000, of which 15.3 percent were born abroad. By comparison, more than 40 percent of Sydney’s population was born abroad.

Despite the smaller migrant population, Glynn believes regional areas such as Tasmania offer real opportunities for migrants.

“Many migrants live in bubbles in big cities like Sydney and Melbourne,” she said.

“But if you look more broadly at Australia, there are real opportunities in regional areas.”

She points to demand in agriculture, dairy farming, beef farming and crafts, where labor shortages persist.

“Cities may have more jobs, but the competition is fierce,” she said.

“If you have skills here, a strong work ethic and a positive attitude, it’s much easier to build something lasting.”

In Evandale, Glynn’s kimchi has already found a home. Richard, a local shop owner who stocks her products, said her presence has brought new energy to the town.

“Having Sue live here and possibly run more workshops in the future could really shape the city,” he said.

“Who knows, maybe one day Evandale will become the kimchi capital of Tasmania.”

In Glynn’s hands, kimchi becomes more than food: it shows how migrant traditions can influence Australians across the country.

This story was created in collaboration with SBS Korean.

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