Kaseen

Kaseen is a traditional Korean fermented food that has been consumed for centuries, particularly in the southern regions of the country. It is made primarily from salted and fermented fish, often using anchovies or other small fish, which are mixed with vegetables such as radish, garlic, and green onions. The fermentation process allows beneficial bacteria to develop, creating a tangy, umami-rich flavor profile that is both savory and slightly spicy.

The preparation of kaseen typically involves salting the fish to remove impurities and enhance preservation, followed by layering it with vegetables in a container. The mixture is then left to ferment for several weeks or even months, depending on the desired level of tanginess and texture. The result is a pungent, probiotic-rich condiment that is often used as a side dish, garnish, or ingredient in various Korean dishes.

Kaseen is commonly served as a *banchan* (side dish) alongside rice and other Korean meals, offering a burst of flavor and digestive benefits. It is also used in soups, stews, and marinades to add depth to dishes. The fermentation process not only preserves the food but also contributes to its nutritional value, as it contains probiotics that support gut health.

While kaseen is most popular in Korea, its preparation and consumption have spread to other parts of East Asia and beyond, where similar fermented fish dishes exist. Its distinct taste and health benefits make it a valued part of Korean cuisine, reflecting the country’s long-standing tradition of fermented foods.