The Benefits of Fermented Foods: Part 1 of 2

Recipe submitted by: Korean Food  
Recipe filed under: Traditional Food

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Fermented foods exist universally in ethnic cuisines. Korean foods rely heavily on fermented foods. Korean recipes for kimchee, gochujang (hot bean paste) and fish sauce exist as basis for the building of many other Korean dishes including dolsot bibimbap.

Dolsotbibimbap is a traditional Korean dish that includes kimchee, gochujang and fish sauce (used to make kimchee) along with rice, namul (sautéed or seasoned vegetables), beef and egg.

Dolsot bibimbap is coming into its own lately, as lovers of fine cuisine herald their praises of this Korean dish. Recipes for dolsotbibimbap are springing up all over the internet as shows like Iron Chef and others from the Food Network provide Korean recipes.

Truly traditional foods from every culture have a food or drink that is fermented. This practice stems from the necessary need to preserve vegetables over the winter months so that peoples could benefit from those properties essential to human health and continuation.

It’s an ancient practice that hasn’t evolved by chance or because of an appreciation of flavor. The survival of a culture necessarily precludes the fact that their diet has kept them here to pass it on. Recipes of extinguished cultures do not exist.

Food knowledge used to be a regular part of cultural wisdom that was taught to youth. Today we are unable to determine what is healthy and what is not. The food that is touted as the nutrition-miracle today is consequently proven to cause cancer tomorrow.

Korean food has an advantage in the fact that it consists of Korean recipes and Korean dishes that have not been readily available to Western consumers and that the making of Korean food has, up until recent times, been home-made and hand-down-through-the-generations cuisine.

Korean people have had to make their native foods themselves in order to eat the foods that they love and need. Dishes like dolsot bibimbap have only recently become more well-known in the West.

Globalization, the spread of information, healthy practices and consumer demand for information are actually detrimental to knowledge of healthy eating. No one wants to wait for a long-term study. These involve following a group of people partaking of a substance or eating practice over the course of their lifetime.

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