Introduction to Korean Fermented Foods 🧄🫑
Korean cuisine is renowned for its variety of delicious and nutritious fermented foods that offer bold flavors and health benefits. These foods play a significant role in Korean culture and everyday life.
Popular Fermented Foods
- Kimchi: A staple in Korean households, kimchi is made with fermented vegetables, primarily Napa cabbage and Korean radishes, seasoned with chili pepper, garlic, ginger, and other ingredients.
- Doenjang: A fermented soybean paste that adds rich umami flavors to broths and stews, contributing to the depth of Korean dishes.
- Ganjang: Traditional soy sauce that has been fermented and aged to perfection, often used as a seasoning or a condiment.
- Cheonggukjang: Also known as fast-fermented soybean paste, it is known for its strong aroma and is used in special soups.
