gaesi

Gaesi, also known as gaeje, is a traditional Korean fermented dish. It is typically made from a mixture of vegetables, most commonly cabbage or radish, along with various seasonings. The fermentation process, which relies on lactic acid bacteria, gives gaesi its characteristic tangy and slightly sour flavor. Common ingredients besides the main vegetable include garlic, ginger, chili powder (gochugaru), and jeotgal (fermented seafood).

The preparation of gaesi involves salting the vegetables to draw out moisture, followed by mixing them with the seasonings. The mixture is then packed into an airtight container and allowed to ferment at a cool temperature for a period ranging from several days to weeks, depending on desired flavor and texture. During fermentation, the natural sugars in the vegetables are converted into lactic acid, which acts as a preservative and develops the unique taste.

Gaesi is often consumed as a side dish, known as banchan, to accompany a Korean meal. Its probiotic content is a notable health benefit attributed to the fermentation process. While variations exist across different regions and households in Korea, the fundamental principle of lactic acid fermentation remains central to its identity. It is a staple in Korean cuisine, appreciated for its complex flavor profile and its role in a balanced diet.