Seog

Seog is a term used in Korean cuisine to describe a type of fermented side dish, typically made from vegetables such as radish, cabbage, or cucumber. The fermentation process involves the natural conversion of sugars into lactic acid by bacteria, resulting in a tangy and slightly sour flavor. Seog is often served as a side dish to accompany main courses, adding depth and complexity to the meal.

The preparation of seog involves soaking the vegetables in a brine solution, which can include salt, water, and sometimes additional seasonings like garlic or ginger. The vegetables are then left to ferment in a cool, dark place for several days to a few weeks, depending on the desired level of fermentation. The fermentation process not only enhances the flavor but also improves the nutritional value of the vegetables by making them easier to digest.

Seog is a staple in Korean cuisine and is often enjoyed as a side dish at banquets, festivals, and family gatherings. It is also a popular ingredient in traditional Korean stews and soups, where its tangy flavor complements the rich, savory broth. The fermentation process gives seog a unique texture, with the vegetables becoming softer and more pliable as they ferment.

In recent years, seog has gained international recognition, with many restaurants and home cooks around the world experimenting with this traditional Korean dish. Its versatility and rich flavor profile make it a valuable addition to any culinary repertoire.