K FOOD: Secrets of Korean Flavors Part 3
Description
〈 K FOOD: Secrets of Korean Flavors: Part 3, Pickling, Fermenting〉
Like kimchi and sauces, the characteristic of Korean food is the taste of fermented food, neither raw nor cooked.
We looked at ingredients for making soybean paste, soy sauce, red pepper paste, kimchi, fermented liquor, etc., and explored tools necessary for fermentation, such as earthenware and jangdokdae, a platform for traditional earthen jars. It also includes recipes for fermented foods that Koreans enjoy in their daily life.
Table of Contents:
〈 K FOOD: Secrets of Korean Flavors: Part 3, Pickling, Fermenting〉
Prologue
Pickling and Fermenting
Korean Fermentation Culture: Born from Scarcity
Making Jang
The Secret Behind the Taste of Ganjang and Doenjang
The Basis of Korean Food’s Complex Flavors: Doenjang and Ganjang
Blessed Are the Homes with Meju Hanging from the Eaves on the Jang-Making Day
The Secret Behind the Taste of Gochujang
Gochujang, Korean Soul Food
The Fermented Beans of Korea, Japan, and China
Best Korean Jang, Winners of the Good Fermented Food Awards
Korean Jang-Based Sauce Products
Beans in Korean Proverbs
Salt, the Hero in the Story of Fermentation
The Natural History of Sea Salt
Salt Products Available in Korea
Making Kimchi
The Secret Behind the Taste of Kimchi
Why is Kimchi Special to Koreans?
Is Kimchi Really a Superfood?
Gimjang: Making “Half-Year Food”
Without Onggi, Fermentation Does Not Occur
Jangdokdae: A Family’s Altar
Why Were Geumjul Wrapped Around Crocks?
The Invention of the Kimchi Refrigerator
The Korean Love of Jeotgal
In Praise of Jangajji
Fermenting Alcohol
Korea’s Fermented Alcohols Have Good Roots
Tasteful Drinks and Entertainment in Old Paintings
Drink Makgeolli if You Want to Understand Koreans
Malgeolli’s Transformation
Regional Signature Fermented Wine
Everyday Korean Food Made by Pickling and Fermenting