History of Fermented Foods in Northeast Asia



The origin of Northeast Asian fermented foods, cereal alcoholic beverages, fermented vegetables (kimchi), fermented fish, and fermented soybean products was investigated in relation to the primitive earthen vessels developed in this region. The geographical and environmental background of the appearance of primitive pottery culture in the Korea Strait region and its influence on the development of fermentation technology in Northeast Asia were reviewed focusing on Korean dietary culture.


Korean Peninsula Fermented Food Rice Wine Leuconostoc Mesenteroides Fermentation Technology 
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Copyright information

© Springer India 2016

Authors and Affiliations

  1. 1.Korea UniversitySeoulSouth Korea
  2. 2.Rhode Island CollegeProvidenceUSA

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