sidoen
Sidoen refers to a traditional Korean method of preserving food through fermentation and drying, often used to extend the shelf life of perishable ingredients. The technique dates back centuries and was widely practiced across Korea, particularly in rural areas where access to modern refrigeration was limited. Sidoen involves salting, fermenting, and drying foods such as fish, meat, vegetables, and seafood, resulting in preserved products that retain their flavor and nutritional value for months or even years.
One of the most well-known examples of sidoen is *jeotgal*, a fermented seafood product made from shrimp,
Sidoen was not only a practical method of food preservation but also played a cultural and economic
Today, sidoen remains a valued tradition, though modern preservation methods have largely replaced it in everyday