Korea has a secret ingredient that makes its food unique and powerful: fermentation. While many people around the world enjoy fast food and quick meals, Korea shows us that slow food made with care can be even better. Fermentation is a natural process where helpful bacteria break down food over time, changing its flavor, smell, and even its texture. This slow change brings out deep and rich tastes that you cannot get from cooking alone. In the past, Korean people used large clay jars called onggi to store vegetables, beans, and sauces outside their homes or buried underground. These jars allowed just the right amount of air to help the food ferment safely. Long before refrigerators existed, this method helped Korean families keep their food fresh and tasty during long winters. The result of this process gave birth to many of Korea’s most loved foods, such as kimchi, a spicy fermented cabbage dish; doenjang, a thick soybean paste; gochujang, a sweet and spicy red chili paste; and ganjang, Korea’s own soy sauce. These fermented foods became essential parts of Korean meals and are still eaten every day.
Fermented foods in Korea are not only known for their strong flavors, but also for their amazing health benefits. They are full of probiotics, which are good bacteria that help the digestive system work better. Eating foods like kimchi can improve gut health, support the immune system, and even help fight sickness. Some studies also suggest that fermented foods may help reduce stress and improve mental health, showing how food can truly affect the whole body. In many Korean households, fermented foods are made at home, and the knowledge is passed down from generation to generation. Families don’t always follow written recipes—they rely on their senses and experience. For example, they can tell if the fermentation is going well just by the smell or the sound of bubbles in the jar. Making fermented food is almost like an art, and every family has its own way of doing it. Even small differences in weather, temperature, and timing can change the final flavor, which is why homemade versions often taste different from factory-made ones. The process may take weeks or months, but Koreans know it’s worth the wait.
Beyond health and taste, fermentation is also a big part of Korean culture and community life. One of the most important traditions is Kimjang, which happens every autumn. During Kimjang, families, neighbors, and sometimes even whole villages come together to make large batches of kimchi that will last through the winter. It’s a time of teamwork, laughter, and sharing. Everyone works side by side—washing vegetables, mixing spices, and filling jars—while talking and enjoying the moment. This event is not only about preparing food, but also about strengthening relationships and passing on culture. In 2013, UNESCO recognized Kimjang as an important piece of Korea’s cultural heritage. This shows how fermentation is not just about food—it’s about identity, history, and connection. In a modern world where many people eat quickly and forget where their food comes from, Korea reminds us that time, patience, and love can turn simple ingredients into something extraordinary. When you taste a bite of kimchi or a spoonful of fermented stew, you are not just eating—you are experiencing a story that started many years ago, shaped by nature, tradition, and human care.
Reference link: https://www.namookbbq.com/post/the-role-of-fermentation-in-korean-cuisine-why-kimchi-doenjang-and-gochujang-matter
- Reported by Manisha
Intern at The Korean Academy
Korean News Analysis and Reporting
