About

[한국발효음식포커스] 

장(醬) 문화부터 김치, 젓갈, 식초, 전통주까지, 한국의 발효 음식이 가진 깊은 맛과 뛰어난 건강 효능을 집중 조명합니다. 

선조들의 지혜가 담긴 발효 기술의 원리를 분석하고, 정성으로 음식을 빚는 장인들의 이야기를 생생하게 전달합니다. 

건강한 식탁과 한국 전통 문화에 관심 있는 분들을 위한 지식과 감동의 공간입니다.

The Soul of Korean Cuisine: Fermentation

When you think of Korean food, what comes to mind? For many, it is the deep, complex, and savory flavors that seem to linger on the palate. The secret behind this unique taste profile is Fermentation, or Balhyo (발효) in Korean.

Unlike pickling, which uses vinegar/acid to preserve food, Korean fermentation relies on time, natural enzymes, and beneficial bacteria. This process not only preserves ingredients through harsh winters but also transforms them into nutritional powerhouses.

Why is it special? It is often called the "Aesthetics of Waiting." Korean fermentation is slow food in its truest form. Earthenware pots, known as Onggi, are traditionally used to allow the food to "breathe" while it ages, creating a depth of flavor that cannot be rushed.

The "Big Three" of Korean Fermentation:

• Kimchi: The global icon of Korean food. It is strictly fermented vegetables (usually cabbage or radish) seasoned with chili powder, garlic, ginger, and salted seafood. It is loaded with Lactobacillus, a probiotic that boosts gut health and immunity.

• Doenjang (Soybean Paste): Similar to Miso but funkier and more complex. It is the base for hearty stews and is a rich source of plant-based protein.

• Gochujang (Chili Paste): A unique fermented sauce that blends heat with sweetness. It is made from chili powder, glutinous rice, fermented soybean powder, and salt.

Conclusion Korean fermented food is more than just a meal; it is a cultural heritage that honors patience and nature. Whether you are looking to improve your digestion or simply want to explore bold new flavors, Korean fermented cuisine offers a delicious journey into the past and a healthy path for the future.