danha

danha refers to a type of traditional Korean fermented seafood. It is made by salting and fermenting various small fish and shrimp. The process involves packing the seafood in salt and allowing it to ferment for an extended period, typically several months. This fermentation results in a distinctive, pungent aroma and a deep, savory flavor.

The specific type of seafood used can vary, leading to different kinds of danha. Common ingredients include anchovies, sand lance (myeolchi), and small shrimp (saeu). The salt concentration and fermentation time are crucial factors in determining the final taste and texture. danha is a significant component of Korean cuisine, often used as a condiment or an ingredient in stews and side dishes. Its strong flavor is highly prized for its ability to enhance the umami of other foods.

While the smell can be intense to those unaccustomed to it, danha is considered a delicacy by many Koreans. It is a testament to the Korean tradition of fermentation, which is used to preserve food and develop complex flavors. The preparation and consumption of danha are deeply rooted in Korean culinary history and cultural practices.