March 25, 2021 - There is a long and illustrious history of fermentation in Korean cuisine. Different types of fermented food - doenjang, ganjang, gochujang, and kimchi to name just a few - are integral and essential to the Korean way of eating and cooking.
Join Irene Yoo as she provides an overview of Korean art of fermentation and tips on how to incorporate Korean fermented food in your everyday cooking.
For more information, please visit the link below: https://www.koreasociety.org/arts-culture/item/1475-the-korean-art-of-fermentation
