When Minka Park moved from South Korea to Adelaide in 2000, she wanted to pass on her culture to her daughter – starting with food. Unable to find the kind of kimchi she was looking for, especially non-spicy varieties suitable for children, she began making her own at home. Sharing jars with neighbours quickly grew into a small business, and before long Kimchi Club was born.

What started with just two products – Naked Kimchi (non-spicy) and Hot Kimchi – has blossomed into a wide range of authentic, handcrafted kimchi and fermented goods. Today, the range includes beetroot kimchi, traditional napa cabbage kimchi, and vegan-friendly options, as well as fermented garlic, chilli, horseradish and turmeric – all made with South Australian produce.

For Minka, using local ingredients is essential. Vegetables come directly from SA farmers, while even the jars and packaging are sourced from Adelaide suppliers. Everything is handmade and hand-packed, ensuring freshness and quality in every jar. “Our products are alive, full of flavour, and made from the best ingredients South Australia has to offer,” she says.

That freshness is what keeps customers coming back. At tastings in local markets, people often find themselves trying every variety and walking away as loyal kimchi lovers. “We hear it all the time – people can’t stop eating it,” Minka says with a smile.

Kimchi Club is more than a brand – it’s a bridge between cultures, connecting Korean food traditions with South Australia’s abundance of produce. The result is something truly unique: authentic kimchi, made locally and shared with pride.

Read more about Kimchi Club here.