Korean fermented food is a traditional part of Korean cuisine that has been enjoyed for centuries. Fermentation is a process of preserving food by allowing beneficial bacteria and microorganisms to break down the food’s sugars and starches, which creates new flavors and enhances the nutritional value of the food.
Korean fermented foods are as follows:
Kimchi: This is the most well-known Korean fermented food, made by fermenting vegetables like napa cabbage, radish, and scallions with spices like chili powder, garlic, and ginger.
Gochujang: A spicy red pepper paste made from fermented soybeans, chili powder, and rice or barley.
Doenjang: A type of fermented soybean paste that is used as a seasoning in soups, stews, and marinades.
Makgeolli: A traditional Korean rice wine made from fermented rice, often enjoyed as a refreshing drink.
These fermented foods are not only delicious but also have numerous health benefits due to their high levels of beneficial bacteria and nutrients.