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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.

Jaci

Above all the other aspects of South Korean cuisine, I love the variety most.

With any meal you order in South Korea you will also be presented with numerous small servings of “Kimchi”, a side dish that typically consists of fermented cabbage, radish, scallion or cucumber.

Traditional Kimchi is made by fermenting the base vegetable in a variety of seasonings and then storing it below ground in earthenware jars. The Kimchi’s shelf life is extended by freezing during the bitterly cold South Korean winters, after-which they can be dug up and thawed when they are ready to be eaten.

Below is some of the traditional Baechu Kimchi that I learned to make in back in 2001 whilst visiting South Korea. It is served with Barbecue Chicken Wings that are a common street food in South Korean Markets along with a variety of pickled vegetables. If you're keen to try some of my Kimchi you should come along to Curry in an Un-Hurry on the 10th of September.

Kimchi and Chicken Wings

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