The Korean Art of Fermentation with Irene Yoo

<p style="text-align: justify;">March 25, 2021 - There is a long and illustrious history of fermentation in Korean cuisine. Different types of fermented food - doenjang, ganjang, gochujang, and kimchi to name just a few - are integral and essential to the Korean way of eating and cooking.</p> <p style="text-align: justify;">Join <strong>Irene Yoo</strong> as she provides an overview of Korean art of fermentation and tips on how to incorporate Korean fermented food in your everyday cooking.</p> <p>For more information, please visit the link below:<br /> <a href= "https://www.koreasociety.org/arts-culture/item/1475-the-korean-art-of-fermentation" target="_blank" rel= "noopener">https://www.koreasociety.org/arts-culture/item/1475-the-korean-art-of-fermentation</a></p>