Kimchi Day on 22 November is not on many people’s radar, but here in the Shoalhaven, the day of celebration for fermented cabbage has a quiet life of its own, thanks to one local maker, Seong Kim, the creator of Mama Kim’s Kitchen and one of the region’s most thoughtful advocates for traditional Korean fermentation.
We talked with Seong (pronounced ‘Song’) and discovered that her journey to food was anything but predictable.
The Scientist Who Became a Kimchi Queen
Seong first trained in Polymer Chemical Engineering in Korea before moving to Australia to study Medical Radiation Science at the University of Newcastle. “People are often surprised when they hear that,” she says. “But those fields shaped the way I work today. Precision, hygiene, structure, process fermentation needs all of that.”
Her years as a medical radiation therapist took her across the country, from Townsville to Tasmania, Orange to Bunbury, before the Shoalhaven finally felt like somewhere to stay. “It is small but convenient, the coastline is beautiful, and I made friends very quickly. I also love fishing, so that definitely kept me here,” she says with a smile.
The name Mama Kim emerged from her university days when fellow international students told her that her cooking tasted like something “mum would make.” The nickname became a natural part of her identity and now her brand.
A Heritage of Hands, Cabbages, and Community
Her connection to kimchi is rooted in childhood. She grew up visiting her grandparents’ farm where cabbages, pastes, soy sauces and chilli flakes were all made from scratch. Kimjang, the annual kimchi-making tradition, was a major community event. “There would be 20 or 30 people preparing hundreds of cabbages,” she recalls. “Everyone working, laughing, grilling pork, wrapping bossam [tender boiled pork served with a variety of side dishes, including kimchi, leafy vegetables, and sauces, for wrapping ].”
Seong says that feeling of togetherness stays with you. Recognised by UNESCO today, kimjang remains central to how she approaches her culinary practice
Six Years on the Road and a Pop-Up by the Sea
Leaving the hospital system allowed Seong to commit fully to food. She bought a food truck despite never having driven a trailer before and spent around six years travelling from Sydney to Canberra and everywhere in between. “I had to teach myself everything, even reversing the trailer,” she says. “But it was one of the most exciting times.”
Locals also remember her tapas-style pop-up in Huskisson, Tapas del Mar, inspired by flavours she discovered while travelling through 29 countries. Staffing challenges eventually forced its closure, but it helped steer her towards something more sustainable: creating kimchi and sauces that could travel far beyond a single venue.
Gold and Bronze in a Jar: Award-Winning Shoalhaven Kimchi
Today all her kimchi is made by hand in a licensed commercial kitchen. She salts, washes, mixes and packs every batch herself.
“No machinery. Just real ingredients and patience,” Seong says. This year her dedication earned her two Sydney Royal Fine Food Show medals: Gold for her Traditional Kimchi and Bronze for her Signature Baek Kimchi.
Seong now produces three main varieties: Traditional Red Kimchi with clean acidity and deep umami; Signature Baek Kimchi, a mild and refreshing white style with no chilli heat; and Kimchi Sauerkraut, a hybrid which she describes as “very friendly for people who are new to kimchi.” Jars are 480g and priced between $16 and $18.
A Trio of Flavours for Every Palate
Accessing Mama Kim’s products is straightforward even without a shopfront. “I do not think I will open a shop,” she says. “My goal is to supply more retailers so customers can buy easily.”
Seong has also expanded her range to include these three sauces that bring authentic Korean flavours into everyday cooking.
The Korean Master Sauce is gf and vegan friendly, perfect for a range of uses including marinades,bulgogi, galbijjim, stir fry, slow-cooked dishes, and grilled vegetables.
The Korean Chilli Master Sauce uses gochugaru for real heat and a full, savoury profile. It works well in bibimbap, tteokbokki, Korean barbecue, stir fry, spicy tofu, and marinades.
The Kimchi Chilli Sauce brings together fermented kimchi and gochujang for slow, warming spice. It is ideal for kimchi jjigae, stir fry, tofu salad, dipping, bibimbap, or kimchi mayo.
A Pantry Shortcut to Korean Flavours – Growing Quietly Across the Region
Orders can be made online and picked up from Nowra Fresh on the Princes Highway where you will find Mama Kim’s jars of kimchi on the refrigeration shelf. You can also purchase from the Top Shop grocery store in Kiama, and a range of local markets including Canberra, plus you can go online to the website for the sauces.
Seong also has a limited edition Christmas Gift Set that includes three signature Korean sauces and a Mama Kim’s soju glass, perfect for BBQs, marinades, and festive cooking valued $40.
Seong has added simple Korean recipes to follow from her website.
She says, “We are preparing to expand kimchi availability online as well. If there are good independent grocers or gourmet shops in the region, I am happy to reach out. I am currently in conversation with a few retailers, so you may see our products at more local shops soon.”
A Taste of Korea in the Heart of Nowra
For anyone curious to explore Korean food in its natural setting, Surah Korean BBQ located at 1/4 Nowra Lane, opposite Chemist Warehouse in Nowra is an easy place to begin. Surah serves proper Korean barbecue cooked over hot coals at the centre of your table and the staff are happy to guide your choices. There’s plenty of kimchi‑centred dishes like their crispy kimchi pancakes $19 or Korean style Kimchi ramen $15.
With my obsession for this cuisine, we have dined at many Korean restaurants and Surah is pretty close to what you might expect to taste in Sydney’s great Korean restaurants.
Surah is open for lunch and dinner Wednesday to Sunday.
A Shoalhaven Story Told Through Kimchi
Seong Kim’s story carries the sensibilities of a family farm, the discipline of two science degrees, the freedom of food-truck years and the pride of award-winning jars crafted by hand. For the Shoalhaven, her kimchi is more than a condiment; it is a connection to memory, care and culture brought into the present with quiet confidence. Keep an eye on Mama Kim’s socials, as she expands more of her fresh new Korean products across our region.
