Korean · IV The Method
발효 문화 (Balhyo Munhwa): The Fermentation Culture
I
Origin
Korea has the most systematically developed fermentation culture in the world — a complete ecosystem of fermented vegetables, grains, proteins, and condiments that has evolved over at least 3,000 years. Where Japan's fermentation is built around koji (Aspergillus oryzae), Korea's fermentation is built around wild Lactobacillus and specific salt concentrations. The Korean fermentation system produces not just individual products but a complete flavour vocabulary that is the foundation of Korean identity.
II
Description
The Korean fermentation system — its breadth and its technical principles.
III
The Thread
—Japanese fermentation system (same koji-based foundation, parallel wild fermentation tradition), Chinese doujiang system (same origin — Korean and Chinese soybean fermentation share roots), Noma Ferme
IV
Flavour Context
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Pillars V — VII
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