Magazine

Fermented foods

The glory of Korean cooking.

Cabbage and hot pepper kimchi.
Photo by: Yakir Levy
As we entered the “first-ever Korean Food Fair in Los Angeles,” we were greeted with the sign “Lunch – from Korean naturally fermented food.”

“The basis for Korean food is fermented foods,” said Jae-Soo Kim, president of the Korea Agro-Fisheries and Food Trade Corporation, in his presentation about Korean ingredients. As an example, he mentioned soy sauce, a seasoning that’s common in countless pantries, not just Korean ones.



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