South Melbourne, Melbourne

With a background in design and a deep love for vegetables, I’ve spent years cooking plant-based meals in café kitchens and working closely with local farmers markets. I’m passionate about zero-waste living — not just as a concept, but as a sustainable everyday practice.

I never liked kimchi growing up. It was ugly. It was stinky. But just like fermentation, I changed. I matured. And somewhere along the way, I found a way to make kimchi my own — to turn it into something I actually found beautiful.

My fermentation journey began with vegan kimchi and evolved into a series of hands-on workshops, where food scraps became conversation starters. One of my favourite sessions, Where is my beetroot stalks?, turned an environmental issue into something playful and delicious through fermentation.

I’m a living microbe — constantly changing, adapting, and sharing life.

Classes