4 ms·
>a lot of Korean food is fermented Examples, other than kimchi and probably some fish sauces? Don't know much about Korean food, but I liked what I tried, the
by fuzztester 8mo ago
>a lot of Korean food is fermented
Examples, other than kimchi and probably some fish sauces? Don't know much about Korean food, but I liked what I tried, the few times I ate at a Korean restaurant.
- jurip 8mo agoGochujang and doenjang are two fermented pastes that are used a lot.
- fuzztester 8mo agothanks.
- bane 8mo agoThe fermentation traditions around soybeans are particularly interesting. The starting point is called meju [1] which are blocks of open air fermented soybeans in blocks. From there you can continue to process and ferment them to produce a variety of sauces, pastes, soup bases, and so on - soy sauce is the most famous in the west, but the rest of the products have honestly mind-blowing, highly complex, tastes. There's also a broad tradition of preserving and fermenting various seafoods, from the corvina to fermented skate (hongeo) [2]. 1 - https://en.wikipedia.org/wiki/Meju https://en.wikipedia.org/wiki/Meju 2 - https://en.wikipedia.org/wiki/Hongeo-hoe https://en.wikipedia.org/wiki/Hongeo-hoe
- fuzztester 8mo agothanks.