[Korea]Fermentation of Food

One of the key words to understanding traditional Korean food is fermentation, a metabolic process that helps food to 'mature' so that it has improved taste and nutritional properties and can be stored for a longer period. 

The Korean foods that best represent the tradition of fermentation developed in Korea include doenjang (soybean paste), ganjang (soy sauce), gochu-jang (chili paste) and jeotgal (salted seafood), whose fermentation can take anywhere from several months to several years.  

The degree of fermentation is a key factor in the taste and flavor of food cooked at home and in restaurants.

Doenjan (soybean Paste) and Ganjang (Soy Sauce)

-Two of the most important items of traditional fermented food in Korea are doenjang and ganjang. to make them, it is necessary to soak soybeans in water and boil them until fully cooked. 

Then, they must be pounded into brick-shaped lumps, and left to dry and ferment. Then, they are placed in salted water in a large pot along with dried red chili and heated charcoal, which help remove inpurities and odor during the fermentation process.

The beans thus prepared are then left for about two to three months until they become fully fermented.

This product should then be divided into two, solids and liquid, of which the former needs to be brewed for over five more months and the latter for over three months to develop a full flavor and taste. Just like wine, soy sauce tends to have a richer flavor and taste when brewed for a longer period.

Gochu-jang (Red chili Paste)

-Gochujang (chili paste) is a traditional Korean condiment made by fermenting a mixture of soybean malt, salt, and chili pepper powder with a blend of powdered rice, barley, flour, and malted barley.

Gochujang has long been one of the most important traditional condiments among Korean people, whose palates have evolved towards a preference for hot and spicy foods since they were introduced to chili several hundred years ago.

Chili and gochujang are now often regarded as a symbol of the vibrant, energetic disposition of Korean people.

Jeotgal (Salted Seafood)

-Jeotgal (salted seafood) is made by mixing one of a variety of seafood (such as anchovy, shrimp, oyster, or clam) with salt, or with other condiments in addition to salt, and fermenting it in a cool place.

They say that a longer period of fermentation makes it tastier. The tradition of making fermented fish sauce yielded several special delicacies including sikhae, which is made by fermenting fish mixed with rice and condiments.

Kimchi

-Now beginning to gain a worldwide reputation as a representative food of Korea, kimch has been praised for its anti-carcinogenic properties and nutritional value, as well as numerous variations that create excitingly diverse flavors and tastes.

The most common type of kimchi is made by mixing salted white cabbage with kimch paste made of chili powder, garlic, spring onion, Korean radish, ginger, fish sauce and other ingredients like fresh seafood.

Kimchi is normally eaten after germenting it for several days although some prefer mugeunji (ripe kimchi) which is fully fermented for over one year.

The ingredients of kimchi vary according to each region and its special local produce and traditions, Seoul, for instance, is famous for gungjung kimchi (royal kimchi), bossam kimchi (wrapped kimchi), chonggak kimchi (whole radish kimchi) and kkakdugi (diced radish kimchi), while Jeolla-do (Jeolla province) is well known for its godeulppaegi kimchi (Korean lettuce kimchi) and gat kimchi (leaf mustard kimchi).