Fermented Foods of Korea and Their Functionalities

Abstract

Fermented foods are loved and enjoyed worldwide and are part of a tradition in several regions of the world. Koreans have traditionally had a healthy diet since people in this region have followed a fermented-foods diet for at least 5000 years. Fermented-product footprints are evolving beyond boundaries and taking the lead in the world of food. Fermented foods, such as jang (fermented soybean products), kimchi (fermented vegetables), jeotgal (fermented fish), and vinegar (liquor with grain and fruit fermentation), are prominent fermented foods in the Korean culture. These four major fermented foods have been passed down through the generations and define Korean cuisine. However, scientific advancements in the fermentation process have increased productivity rates and facilitated global exports. Recently, Korean kimchi and jang have garnered significant attention due to their nutritional and health-beneficial properties. The health benefits of various Korean fermented foods have been consistently supported by both preclinical and clinical research. Korean fermented foods effectively reduce the risk of cardiovascular and chronic metabolic diseases, such as immune regulation, memory improvement, obesity, diabetes, and high blood pressure. Additionally, kimchi is known to prevent and improve multiple metabolic diseases, including irritable bowel syndrome (IBS), and improve beneficial intestinal bacteria. These functional health benefits may reflect the synergistic effect between raw materials and various physiologically active substances produced during fermentation. Thus, fermented foods all over the world not only enrich our dining table with taste, aroma, and nutrition, but also the microorganisms involved in fermentation and metabolites of various fermentations have a profound effect on human health. This article describes the production and physiological functions of Korean fermented foods, which are anticipated to play a significant role in the wellness of the world’s population in the coming decades.

The Potential of Korean Bioactive Substances and Functional Foods for Immune Enhancement

“…An important part of the traditional Korean foods, chongkukjang is a fermented soybean paste that is rich in nutrients, including high-quality proteins, essential amino acids, vitamins, minerals, and antioxidant compounds [9,56]. Due to the complex interactions between its components and the microbial changes that occur during the fermentation process, the consumption of chongkukjang has been associated with potential immunomodulatory effects.…”

“…Vinegar, one of the oldest fermented foods in Korea, has historically been used as a condiment and in various home remedies. Known for its refreshing and sour taste that stimulates the appetite, vinegar is traditionally produced by natural fermentation using alcoholic beverages such as makgeolli, a rice-based alcoholic liquor [56,64]. Legal production also involves the dilution of synthetic acetic acid.…”

Weissella sp. SNUL2 as potential probiotics with broad-spectrum antimicrobial activities

“…Among the various Korean fermented foods, Jeotgal and Sikhae have specific storage protocols designed to prevent spoilage of seafood. Jeotgal achieves this by maintaining a high salt concentration (∼20%), which effectively inhibits the growth of harmful bacteria [ 16 ]. In contrast, Sikhae contains a lower salt concentration [ 15 ].…”

Safety, quality, and microbial community analysis of salt-fermented shrimp (Saeu-jeot) in South Korea

“…The addition of salt helps prevent the proliferation of spoilage bacteria and occurrence of abnormal fermentation by increasing osmotic pressure and causing dehydration. During fermentation, the nutritional components change, which imparts umami flavors and increases palatability [ 2 ].…”