The Power of K-Fermentation - Chefs Society

The Power of K-Fermentation

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Grow the Culture

Korean fermentation (K-fermentation) has a 5,000-year history that continues to grow along with Korean culture. Fermentation—a collaborative process of ingredients, environment, and time all working in sync to produce a unique creation—is the foundation of Korean cuisine, a food of science. Chefs Society anticipates fermentation’s key role in gastronomy as the culinary world continues to progress the values of health-conscious, slow food.

Feast on K-Fermentation with Chefs Society.

Kimchi Dubu

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Kimchi Dubu by Chef Deuki Hong Chef Deuki Hong’s Kimchi Dubu: [...]

Hongeohoe

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Hongeohoe / Photo Credit: www.instiz.net Hongeohoe is fermented skate [...]

Makgeolli

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Makgeolli / Photo Credit: www.cntraveler.com Makgeolli is a fermented [...]

Makgeolli Cocktail

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Makgeolli Cocktail presented at the pairing event—The Power of Fermenation [...]

Perilla Leaf Kimchi

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Kkaennip Kimchi, Kimchi made with perilla leaves / Photo Credit: Maangchi [...]