Why Fermentation Is Central to Korean Cuisine

Long before refrigeration, fermentation was how Korean households preserved vegetables and soybeans through harsh winters — a practical necessity that turned into one of the defining features of the entire cuisine.

Kimchi — The Icon

Kimchi (김치) is the most famous result: fermented, seasoned cabbage that appears at nearly every meal, in countless regional variations.

Doenjang and Gochujang — The Flavor Base

Less internationally famous but arguably just as essential are the fermented pastes: doenjang (된장), a savory soybean paste, and gochujang (고추장), its spicy chili-based cousin. Together they form the base of most Korean stews and sauces.

Makgeolli — The Fermented Drink

Fermentation extends past food into drink: makgeolli (막걸리), a milky, lightly fizzy rice wine, is one of Korea’s oldest alcoholic beverages, traditionally paired with savory pancakes on a rainy afternoon.