- Science of fermentation

- Patience and loving care

- Harmony with diverse ingredients

- The secrets of Korean fermentation revealed


Wisdom of fermentation manifested in Korean food.
Various flavors of 'jang' resulting from long fermentation and loving care.
Harmony of Korean fermented foods and seasonal ingredients. Invitations to a grand dinner has been sent to the chefs, who went out on a search for the secrets of five iconic fermented foods of Korea - cheonggukjang, doenjang, gochujang, kimchi, and soy sauce.
They share their thoughts on what makes Korean fermented food so special and what they perceive to be the three secrets of Korean fermentation.

The first secret to Korean fermented food is 'damgeum,' an act of making food or alcohol over a long period of time.
Korean fermented food is the miraculous product of all-natural ingredients, traditional yet scientific methods passed down through generations, and long periods of patient waiting and loving care.
Through their tasty explorations, the chefs gained an understanding of Korea’s unique and philosophical damgeum culture and the mysterious workings of clay jars, and marveled at the scientific principles and ancestral wisdom behind Korean fermentation.

The second secret is'sonmat,' literally translated into 'taste of the hand.'
Good food is a product not only of precise steps and measurements, but also of a handful of know-how and another handful of loving care.
What does 'sonmat,' an embodiment of Korean culinary skills and sentiments, mean to Koreans?
The chefs talk about their takes on Korean people's intuitive sense of measurement and their involvement in the fermentation process, a culinary celebration in itself.