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[HEADING=1]Fermented foods from Asia[/HEADING]
[HEADING=2]1. Kimchi Korea[/HEADING]
A Korean meal is incomplete without kimchi. Considered a national heritage, this fermented food has been prepared by families from the 7th century. Cabbage and other vegetables are cultured in their own juices/brine along with spices for 4-15 days.
2. Cheonggukjang/Doenjang Korea
Fermented soybean is blended into paste which is used to add flavour to different dishes. Cheonggukjang is a thinner paste that contains whole soybean, while Doenjang is a thicker and smoother paste.
[HEADING=2]3. Natto Japan[/HEADING]
This popular Japanese fermented dish is made with soybean and has powerful anti-inflammatory properties.
[HEADING=2]4. Miso Japan/Korea[/HEADING]
When a fungus (koji) meets soybean, salt and brown rice/barley, you get miso. This is said to have anti-ageing properties. Drink up your miso soup next time youre at an Asian restaurant.
[HEADING=2]5. Tempeh Indonesia[/HEADING]
When live mold is added to soybean and left to ferment for 1-2 days, the resultant food is the cake-like tempeh.
[HEADING=2]6. Nem Chua Vietnam[/HEADING]
Parts of lean pork are finely ground or boiled. These are mixed with roasted and powdered rice, salt, spices and covered with herbs. The mixture is then tightly wrapped in banana leaves and allowed to ferment.
[HEADING=2]7. Douchi/ Doubanjiang/Mianchi China[/HEADING]
Douchi is a culinary paste made with fermented black beans, while Mianchi is fermented white beans. Doubanjiang is widely used in Sichuan cuisine and is made from fermented broad beans. This spicy paste also contains soybean, rice, salt, spices and sometimes, red chili.
[HEADING=2]8. Bagoong Philippines[/HEADING]
The fish sauce is made by fermenting salted fish or shrimp. When salted anchovies are fermented, you get Bagoong monamon.
[HEADING=2]9. Puto Philippines[/HEADING]
This is steamed cake is made with fermented glutinous rice. Rice is soaked in water for 1-3 days and blended to a smooth batter. There are many variations of Puto which is usually eaten with coconut and butter.
[HEADING=2]10. Chin Som Mok Thailand[/HEADING]
Pork (with skin) is fermented with glutinous rice. This is then wrapped in banana leaves and grilled.
There's a total of 37: https://<span style="font-size:18px"...-world/</span>
[HEADING=2]1. Kimchi Korea[/HEADING]
A Korean meal is incomplete without kimchi. Considered a national heritage, this fermented food has been prepared by families from the 7th century. Cabbage and other vegetables are cultured in their own juices/brine along with spices for 4-15 days.
2. Cheonggukjang/Doenjang Korea
Fermented soybean is blended into paste which is used to add flavour to different dishes. Cheonggukjang is a thinner paste that contains whole soybean, while Doenjang is a thicker and smoother paste.
[HEADING=2]3. Natto Japan[/HEADING]
This popular Japanese fermented dish is made with soybean and has powerful anti-inflammatory properties.
[HEADING=2]4. Miso Japan/Korea[/HEADING]
When a fungus (koji) meets soybean, salt and brown rice/barley, you get miso. This is said to have anti-ageing properties. Drink up your miso soup next time youre at an Asian restaurant.
[HEADING=2]5. Tempeh Indonesia[/HEADING]
When live mold is added to soybean and left to ferment for 1-2 days, the resultant food is the cake-like tempeh.
[HEADING=2]6. Nem Chua Vietnam[/HEADING]
Parts of lean pork are finely ground or boiled. These are mixed with roasted and powdered rice, salt, spices and covered with herbs. The mixture is then tightly wrapped in banana leaves and allowed to ferment.
[HEADING=2]7. Douchi/ Doubanjiang/Mianchi China[/HEADING]
Douchi is a culinary paste made with fermented black beans, while Mianchi is fermented white beans. Doubanjiang is widely used in Sichuan cuisine and is made from fermented broad beans. This spicy paste also contains soybean, rice, salt, spices and sometimes, red chili.
[HEADING=2]8. Bagoong Philippines[/HEADING]
The fish sauce is made by fermenting salted fish or shrimp. When salted anchovies are fermented, you get Bagoong monamon.
[HEADING=2]9. Puto Philippines[/HEADING]
This is steamed cake is made with fermented glutinous rice. Rice is soaked in water for 1-3 days and blended to a smooth batter. There are many variations of Puto which is usually eaten with coconut and butter.
[HEADING=2]10. Chin Som Mok Thailand[/HEADING]
Pork (with skin) is fermented with glutinous rice. This is then wrapped in banana leaves and grilled.
There's a total of 37: https://<span style="font-size:18px"...-world/</span>
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