Yang Hyang-ja et al.: The World of Fermented Foods

The fermented food of our ancestors is the cozy home that people themselves have in mind, with soul food, which even brings the spirits of the eater's ancestors. Fermentary foods that can't be removed from our table, such as the Kimchi, the Jean, the Chop-a-Cult, the vinegar, the wine, were once directly made in homes at a time of solemnity, but now, with changing social conditions, we have a new value for mass production or industrial production. There are records of the country's fraud using soy sauces and seals as a bag, while the article says that the consumables are food for starving people, and there are details about the funeral and the icicles of the forest. And the meaty, fermented food of our tradition that we have called rice thieves is a diet that we properly mature with salt on muscle and internal parts of the fish. And it's been widely used as a flavoring and a touch of Kimchi, as a symbol from ancient times. So the secret to our food is in fermented food. Now, with tastes becoming Westernized, especially in the 100s, now more health-interested, fermenting foods are more valued and more likely to develop. They hope that fermentation, the basic food source of Korean food taste, will be a key to everybody's health, not only being able to access and make it easy and easy for many people in modern times to get it, but also being able also to provide a great steppingstone for the future of the old diet and cultural heritage.

Korean title: 발효식품의 세계

Korean author: 양향자 외

Korean publisher: 지구문화

ISBN-13: 9788970068640