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From the earliest times, humans have discovered the miraculous yeast, found during the process of kneading dough to make bread, transforming lifeless lumps of flour into fluffy, fragrant loaves; or how milk, accidentally left overnight, solidified into rich, creamy cheese; and how crushed grapes, after fermentation, became intoxicating wine. A multitude of applications of natural fermentation have been developed intuitively by humans, without a thorough understanding of the complex microbiological mechanisms behind them.
Far beyond its role in preservation, this is an ancient "miracle" that has existed for millennia, becoming the core element shaping the identity and depth of Asian cuisine. In many Asian cultures, fermented foods are not merely condiments or side dishes. They represent the memories of generations, the distinctive cultural identity of each nation, and an inseparable part of daily life. Each fermented dish holds a story of skill, patience, and a philosophy of living in harmony with nature, a hallmark of the local people.
Across Asia, from coastal fishing villages to majestic mountain regions, the art of fermentation has given rise to countless unique dishes, becoming a source of national pride.
Vietnamese fermented pork sausage (Nem chua), a traditional dish with a rich flavor.
In Vietnam, nem chua is a distinctive pink snack with a tangy, slightly bubbly flavor, made from finely ground pork, garlic, chili peppers, sugar, and roasted rice flour – all carefully wrapped in banana leaves and left to ferment naturally.
Nem chua is a traditional Vietnamese dish made from fermented pork, characterized by its sweet and sour taste, and is often eaten raw.
Fermented pork sausage (nem chua) is often served with fresh chili peppers and herbs, or it can be lightly grilled to achieve a crispy outer layer and an appealing aroma. Although it's a meat product, the fermentation process gives nem chua a delightful sourness, perfectly balancing the richness of the meat and making it a highly sought-after snack and appetizer throughout the country.
Natto (fermented soybeans) - the secret to longevity of the Japanese people.
When talking about Japan, one cannot ignore Natto – a traditional dish made from fermented soybeans. Natto has a light brown color, a rather strong and distinctive aroma and flavor, and a unique sticky texture. Although it may initially be "unpleasant" for those unfamiliar with it, Natto has the potential to be highly addictive if diners are willing to try it once.
Natto is a traditional Japanese food made from fermented soybeans.
To make this dish, after soaking small soybeans for a day, the Japanese boil them until cooked and then ferment them. Traditionally, the beans are fermented in straw bags, but nowadays, the Japanese use Bacillus subtilis natto culture (commonly known as kosokin culture) to ferment the soybeans for about 24 hours at a temperature of around 40°C. Natto is not only a food but also considered a secret to longevity in Japan, thanks to its high nutritional content and beneficial probiotics.
Stinky tofu - from a discarded item to a renowned Chinese delicacy.
Stinky tofu (chou dou fu) is a famous dish that many tourists want to try when traveling to China, Hong Kong, or Taiwan. This type of tofu is fermented for a long time in a special brine, creating a very distinctive, even "unpleasant" smell for many people. Depending on the recipe, process, and fermentation time, the smell can vary from subtle to pungent, but this is precisely what makes it irresistibly appealing to food lovers.
Stinky tofu (臭豆腐 xú đậu phụ) is a type of fermented tofu with a rather strong odor.
Kimchi - A culinary legend, a national treasure of Korea.
Considered a magnificent "cultural legend" from ancient times, kimchi has become an indispensable dish in every meal of the Korean people, elevated to the status of a culinary "national treasure". The preparation for the kimchi fermentation process, also known as Kimjang, usually takes place monthly throughout the year and is recognized by UNESCO as an Intangible Cultural Heritage of Humanity.
Kimchi (Korean: 김치) is a traditional Korean dish made from salted and fermented vegetables, usually napa cabbage and radishes, seasoned with spices such as chili powder, garlic, ginger, green onions, and salted seafood.
Before starting, many ingredients need to be carefully prepared. In the spring, households prepare shrimp, anchovies, and other seafood to salt and ferment, creating fish sauce and various characteristic seafood pastes. In the summer, they continue to buy salt and dry red chilies, then grind them into gochugaru chili powder – the ingredient that gives kimchi its color and spicy flavor.
The traditional kimchi-making process consists of three main steps: First, soak and rinse the cabbage, then drain it. Next, chop or crush the napa cabbage and prepare fresh spices such as garlic, ginger, green onions, and radishes. Finally, mix the prepared cabbage with salted seafood and spices (chili powder, minced garlic, etc.) and place it in jars or pots, burying them in the ground or storing them in a specialized refrigerator to allow the fermentation process to occur slowly, creating the characteristic kimchi flavor.
Atchara: A crunchy, sour pickled papaya dish from the Philippines.
The Filipino dish Atchara originates from the Indian achar, introduced to the island nation via the Spanish colonial trade route. Made from shredded green papaya, carrots, bell peppers, and sliced ginger, it is marinated in a vinegar and sugar mixture to achieve a crispy texture and a balanced sweet and sour flavor. Atchara is an indispensable accompaniment to rich and flavorful Filipino dishes such as lechon kawali (crispy fried pork belly), longganisa (Philippine sausage), or tocino (sweet bacon), helping to balance the flavors and stimulate appetite.
Atchara is an indispensable accompaniment to rich and flavorful Filipino dishes.
The examples above are just a small part of Asia's vast treasure trove of fermented cuisine. Each dish is a testament to humanity's relentless creativity, transforming raw ingredients into culinary works of art. The art of fermentation is not just a cooking technique but also a precious cultural heritage, shaping Asian culinary identity and continuing to captivate generations of diners worldwide.
