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#fermentation

2 articles Reset

Japan

Food7 min

Nattō, kimchi, doubanjiang: three schools of Asian fermentation

Bacteria, moulds, salt and time: what really separates Japanese nattō, Korean kimchi and Sichuan doubanjiang, and the common ancestor that links them.

August 10, 2026Read

Korea

Food5 min

Makgeolli: Korea's milky rice wine

History and secrets of makgeolli, Korea's cloudy, fizzy rice wine: nuruk fermentation, the farmers' drink, rainy-day pajeon pairing, and trendy revival.

April 18, 2026Read