About Fermentpedia
Fermentpedia is an independent publication dedicated to the science, history, and practice of fermentation with a particular focus on Korean fermented foods.
We cover the microbiology behind fermentation processes, the cultural traditions that shaped them, and the practical knowledge needed to make fermented foods at home. Our coverage includes kimchi, doenjang, ganjang, gochujang, eoganjang, nuruk-based alcohol, and traditional vinegars, with ongoing expansion into fermentation traditions from other cultures.
Every article on this site is original, independently researched, and written from direct experience with Korean food culture. We do not republish content from other sources.
Who Writes Fermentpedia
My name is Hoon Kwak. I am based in South Korea, where I have spent years in the food distribution industry, working directly with Korean food brands and fermented food producers.
My professional background includes engineering and marketing. Working with Korean food products on a daily basis gives me direct access to producers, ingredients, production facilities, and the commercial realities of Korean fermented food, knowledge that rarely appears in English-language food writing.
I also grew up in a Korean household where making doenjang, ganjang, and kimchi was a normal part of life, not a hobby. That firsthand experience, watching my family prepare meju, manage jang pots through the seasons, and adjust kimchi recipes by feel, is the foundation of what I write about here.
I started Fermentpedia because most English-language resources on Korean fermentation are incomplete, repetitive, or inaccurate. Recipes are copied without context. Health claims are repeated without evidence. The deeper knowledge, the kind passed down through generations of Korean home cooks and informed by the science of microbiology, rarely makes it into English.
This site is my effort to bridge that gap: well-researched, scientifically grounded writing about fermentation for readers who want to understand the real thing, written by someone who lives and works in the Korean food industry.
What You Will Find Here
Fermentation Science How lactic acid bacteria, molds, yeasts, and enzymes transform raw ingredients into fermented foods. We explain the microbiology and chemistry behind processes like kimchi fermentation, soybean paste aging, fish sauce production, and grain-based alcohol brewing.
Korean Food Culture and History The historical development of Korean fermented foods, including regional variations, seasonal practices like kimjang, and the evolution of recipes over centuries.
Practical Guides Methods for making Korean fermented foods at home, with attention to the variables that matter: salt concentration, temperature, microbial environment, and timing.
Health and Nutrition When we discuss health-related topics, we cite peer-reviewed research and clearly distinguish between established evidence and preliminary findings. We never claim that any food treats, cures, or prevents disease.
Global Fermentation Expanding coverage of fermentation traditions from around the world, including how different cultures solved similar preservation and flavor challenges through microbial transformation.
Our Editorial Standards
Original content only. All articles are written from scratch. We do not copy, spin, or paraphrase content from other websites.
Scientific accuracy. When we reference research, we cite specific studies from peer-reviewed journals. When evidence is preliminary or limited to laboratory findings, we say so explicitly.
No health overclaims. Fermented foods are food, not medicine. Every health-related article includes a disclaimer. We do not promote fermented foods as treatments for any condition.
Practical experience. Our fermentation guides are based on actual practice, methods that have been tested, adjusted, and verified through hands-on experience in Korean kitchens.
Contact
Questions, corrections, or collaboration inquiries:
Email: fermentpedia@gmail.com
Fermentpedia is published from South Korea.