Weet-Bix Kimchi: Tasmania's Korean-Australian Food Fusion

In a small Tasmanian town, Sue Glynn is fermenting a cultural bridge between Korea and Australia, one Weet-Bix at a time.

The Korean Australian farmer moved to Tasmania over a decade ago seeking a slower pace after 25 years in Sydney. She settled in Stanley, a fishing town of fewer than 600 residents, where a kind local farmer offered her land to grow vegetables.

Glynn fell in love with organic farming and soon grew 5,000 napa cabbages annually for local markets. But it was a taste of locally made kimchi that changed everything.

"That kimchi wasn't the kimchi I had grown up with," Glynn said. Her customers encouraged her to share her authentic culture, so she began making kimchi using family recipes passed down from her grandmother and mother, who fled North Korea after the Korean War.

Her kimchi stands out with a lighter, cleaner flavor and less fish sauce than commercial versions. But the real surprise comes in her workshops, where she reveals her secret Australian ingredient: Weet-Bix.

Instead of the traditional glutinous rice or wheat starch used to feed fermentation microorganisms, Glynn substitutes the iconic Australian breakfast cereal. The result supports slow, stable fermentation and gut health in what she proudly calls "Australian kimchi."

When Glynn first sold kimchi at Tasmanian markets, many locals had never heard of it. She offered countless tastings to introduce the fermented dish.

Now, thanks partly to growing global interest in Korean culture, her kimchi has found devoted fans. "People in their 30s through to their 70s show strong interest, especially those who want to improve their gut health," she said.

Her produce has earned recognition at multiple Australian food awards, including Royal Tasmanian Fine Food Awards and Melbourne Royal. In 2022, she was named a finalist for Australian Organic Industry Awards farmer of the year.

Why This Inspires

Glynn's story shows how cultural exchange creates something entirely new while honoring tradition. By adapting her grandmother's recipes with local Australian ingredients, she's not diluting her heritage but enriching both cultures.

Two years ago, she moved to Evandale near Launceston and shifted focus to hands-on workshops. At a recent class, local resident Clare tried kimchi for her first time: "It's amazing, tasty, fresh, and beautifully balanced."

Another participant, Di, said the experience made fermentation feel accessible. "I loved using natural ingredients and knowing exactly what goes into it," she said.

Glynn encourages other migrants to look beyond big cities and consider regional Australia as a place of opportunity. Her journey from Sydney professional to Tasmanian kimchi maker proves that small towns can nurture big dreams, cultural connections, and delicious experiments.

Who knew Australia's most iconic breakfast cereal would help Korean soul food take root in Tasmania?