Samgangs

Samgangs refers to a traditional Korean fermentation method primarily associated with preserving and enhancing the flavor of various foods. This technique involves the controlled use of microorganisms, often bacteria and yeasts, to break down complex compounds in food into simpler, more palatable ones. The process typically takes place in earthenware jars called onggi, which are porous and allow for the exchange of air, contributing to the unique fermentation characteristics.

Common foods subjected to samgangs include vegetables, such as cabbage for kimchi, radishes, and cucumbers, as well as soybeans for making pastes like doenjang and ganjang. Seafood and meats can also be fermented through this method. The length of fermentation can vary significantly, from a few weeks to several months or even years, depending on the desired outcome and the type of food. This extended period allows for the development of complex flavors, aromas, and textures that are distinctive to fermented Korean cuisine. Beyond preservation, samgangs is also valued for the potential health benefits associated with probiotics produced during the fermentation process. The practice is deeply embedded in Korean culinary heritage and continues to be an important aspect of home cooking and commercial food production.