Korean Meal: Fermented Food for Flavor and Nutrition

Fermented foods are central to the Korean diet, including several, well-known example; Kimchi, salted seafood (Jeotgal), and fermented condiments such as soy sauce (Ganjang), soybean paste (Doenjang), and red chili paste (Gochujang).

Soy Sauce Jars, which is normally put at the backyard of the buildings, houses

Oftentimes, the phrase 'a deep flavor' is used to describe many Korean dishes. The expression refers to the complex taste that comes from seasoning with sauces that takes years to ferment and mature.

Fermented Kimchi in jars. 

Kimchi, which has over 350 known variations depending on ingredients and taste, has recently gained international recognition as a great source of lactobacilli and dietary fiber. The same Kimchi will undergo subtle changes in flavor and texture with the passing of the seasons.

Traditional Kimchi fermented jar meet high technology,

and turns into 'Kimchi Refrigerator'