Fermentation brings health to food
Fermentation increases nutrition in the food. / Korea Times fileBy Yoon Ja-youngKimchi, wine, natto, yogurt and cheese ... they are all known as healthy foods. They have another thing in common; they are produced by fermentation.Fermentation is the process where microorganisms dissolve or change organic compounds such as proteins or carbohydrates with enzymes. The process is similar to decomposition in that it is the work of microorganisms on organic matter, but the outcomes are very different: You get the food you want through fermentation but you have to throw food away after decomposition.Though they didn’t understand the process in the past, mankind has used fermentation to make food for over 10,000 years.Fermentation gives a new taste to the food. “The taste of fermented food is a comprehensive one, whether sweet, bitter, sour, salty, spicy or astringent, it makes harmony,” said Oh Doo-jin, a spokesman for Sempio Foods Company, which produces Korean traditional fermented
Feb 1, 2013By Yoon Ja-young