Welcome to Jacican

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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.


At last nights new years eve barbeque, I was asked what was my 2017 milestone. And I couldn't think of one.

profile pic Jaci Hicken 500px

Now that I've had time to think about it my 2017 milestone, I know what it is

It is all of you.

I would like to thank everyone ...

that visited Jacican and taking part in a cooking class, eaten a meal or just popped in for a chat,

read an article I've written in Gippsland Country Life magazine,

anyone who has cooked a recipe from the magazine or off my blog,

anyone who has listened to me on ABC Gippsland and especially those of you who took the time to call in or look up my number and call me in the food studio to chat,

pledged to my non-successfully crowdfunding,

the people I have met, both in person and in here,

everyone that has liked, commented, shared the love on Facebook, Instagram and Twitter with me or Jacican.


Now it is time to move into 2018 and look forward to a new milestone. I wonder what it will be?



Join me from 9 am - 5 pm Friday, Saturday or Sundays for lunch or high tea. Cooking classes held Saturday afternoons in the food studio.

I would love to host your private dinner, family get together or work function. Private classes, meals or corporate training designed to your needs.


I first experienced Kim Chi, before the turn of the century, as uni students we visited the local Korean BBQ joint. Sitting on the floor, barbecuing dinner over hot coals, served with a large selection of Korean side dishes. And the one side dish that you eat with every meal (and I mean every meal) is Kim Chi – a pickled fermented cabbage. This is one of the recipes we make together in winter preserving - fermentation.

Kimchi recipe jacican 008


Kim Chi is made from salted and fermented vegetables, with the addition of Korean chili powder (Gochugaru), ginger, garlic, leek and fish sauce. The most common form of Kim Chi – the one you eat with everything, is made using Chinese Cabbage, Wok Bok. I have made a daikon radish and turnip varieties before as well.


2 kg Chinese cabbage – Wok Bok
200 g salt

Kimchi recipe jacican 006


Kimchi Paste

150 grams gochugaru – Korean chili powder*
300 grams leek
30 grams garlic – minced
20 grams ginger – minced
200 grams daikon – shredded
20 ml fish sauce
2 tablespoons salt
1 tablespoon sugar

If you would like to make a vegetarian version, feel free to leave the fish sauce out.


Day 1

Cut the Chinese cabbage in half, then quarters. Place in a non-corrosives bowl. Sprinkle the 200 grams of salt between the leaves of the cabbage. Cover with cold water and leave overnight, up to 24 hours. You will need to weight down the cabbage with a kimchi stone. I just use a couple of dinner plates.


Year Seven Mirboo North Secondary College Student Hayden Anders got the chance recently to demonstrate both his cooking and communication skills, being interviewed by Johnathon Kendall on ABC Gippsland Radio's Breakfast Show over the recent school holidays.

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