한식에 대한 다채로운 이야기를 전하는 온라인 매거진
Vol 38. Kimchi
Kimchi, Embracing and Sharing Fermentation
You can finish a bowl of rice before you know it with a boiling pot of doenjangjjigae(soybean paste stew) and a plate of pungent kimchi. If you do not have an appetite, try jeotgal(salted seafood) or ganjang(soy sauce) marinated crab, which can help work up your appetite. Since the ancient times, there have been one or two fermented dishes on our table, so Korean food culture cannot be separated from fermentation.
gochujang(red chili paste), doenjang(soybean paste), ganjang(soy sauce), and vinegar are all fermented foods made from microbial decomposition, and they have played a significant role in the development of Korean food.
The April issue of <A Good Day to Read About Korean Food> looks back on the wisdom of life through fermentation. There are many stories embodied in kimchi, the essence of fermented food.
