Jeong In-suk's Naturally Fermented Table
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Description
Book Introduction
Fermentation, nature's wisdom for health!
Fill your table with 112 easy-to-follow fermentation recipes!
Our tables are becoming sick from processed foods. Now, we can enjoy health and abundance with fermented foods!
112 Table Recipes, Filled with Wisdom and Tradition, Perfected with 20 Years of Expertise from Fermentation Master Jeong In-suk
This book is a guide to applying the scientific principles of fermentation to real life.
Fermentation expert Jeong In-suk introduces fermentation recipes and health information that even beginners can easily follow, based on her know-how gained through over 20 years of research and development.
Additionally, we will teach you how to make your table and life healthier and more abundant through fermentation.
Fermentation is nature's way of preserving food, not just preserving it, but also enhancing its health and flavor.
The author not only provides information on traditional fermented foods such as kimchi, doenjang, and soy sauce, but also develops various recipes using rice nuruk and fermented vinegar, broadly explaining the value of fermented foods.
Additionally, it provides scientific evidence on the positive effects of microorganisms and enzymes produced during the fermentation process on our body.
Readers will learn practical ways to improve their health through over 100 fermentation recipes.
Recipes range from easy-to-make dishes at home to special menus that capture the deep flavors of fermentation.
It is expected to satisfy the needs of a wide range of readers, as it introduces secrets to reducing failure, material management, and tool utilization for those who are new to fermentation.
Fermentation is a harmony created by nature and humans.
"Jeong In-sook's Naturally Fermented Table" will provide practical help and inspiration to all those who pursue a healthy diet and sustainable life through fermentation.
Fill your table with 112 easy-to-follow fermentation recipes!
Our tables are becoming sick from processed foods. Now, we can enjoy health and abundance with fermented foods!
112 Table Recipes, Filled with Wisdom and Tradition, Perfected with 20 Years of Expertise from Fermentation Master Jeong In-suk
This book is a guide to applying the scientific principles of fermentation to real life.
Fermentation expert Jeong In-suk introduces fermentation recipes and health information that even beginners can easily follow, based on her know-how gained through over 20 years of research and development.
Additionally, we will teach you how to make your table and life healthier and more abundant through fermentation.
Fermentation is nature's way of preserving food, not just preserving it, but also enhancing its health and flavor.
The author not only provides information on traditional fermented foods such as kimchi, doenjang, and soy sauce, but also develops various recipes using rice nuruk and fermented vinegar, broadly explaining the value of fermented foods.
Additionally, it provides scientific evidence on the positive effects of microorganisms and enzymes produced during the fermentation process on our body.
Readers will learn practical ways to improve their health through over 100 fermentation recipes.
Recipes range from easy-to-make dishes at home to special menus that capture the deep flavors of fermentation.
It is expected to satisfy the needs of a wide range of readers, as it introduces secrets to reducing failure, material management, and tool utilization for those who are new to fermentation.
Fermentation is a harmony created by nature and humans.
"Jeong In-sook's Naturally Fermented Table" will provide practical help and inspiration to all those who pursue a healthy diet and sustainable life through fermentation.
- You can preview some of the book's contents.
Preview
index
Author's Note
Recommendation
About the Author
Part I.
Jeong In-suk, Walking the Path of Fermentation
Fermentation, a mysterious harmony gifted by nature
Your body is made of what you eat.
Developing indigenous yeast that adds fermentation to everyday life
Thanks to the effort and passion poured into fermentation research,
Master fermentation expert Jeong In-suk's doctoral dissertation was born from her techniques.
Launching free fermentation education for cancer patients
Let's spread fermentation to the world
Part II.
Jeong In-sook, Flowing into the World with Everyone
Known as a master of fermentation
Based on the Chojeong Life Fermentation School
Visiting agricultural technology centers across the country
Fermented Food Managers, we support your efforts.
Experience the Chojeong Life Fermentation School
Let's flow into the world with the fermentation machine.
Part III.
Basic knowledge about fermentation and the story of rice nuruk
What is fermentation?
Types of fermented foods
Benefits of fermented foods
The Scientific Principles of Fermentation: The Role of Microorganisms and Enzymes
Types and Effects of Korean Fermented Foods
Korean traditional fermented foods are a precious asset that must be preserved.
The Story of Rice Nuruk
Let's sublimate the rice that everyone eats through fermentation.
Part IV.
Things to know before fermenting dishes
A few things you need to know before starting fermentation
A Beginner's Guide to Fermented Cooking
The secret to foolproof fermentation
Tips for maximizing the flavor of fermented dishes
The Impact of Fermentation on Health, Taste, and Sustainability
Part V.
Jeong In-sook's Naturally Fermented Table: 112 Fermented Dishes
I.
Fermented rice malt dish
1.
Rice yeast / 2.
Rice malt salt
3.
Rice nuruk low-salt soybean paste / 4.
Rice nuruk all-purpose soy sauce
5.
Rice Nuruk Low-Salt Gochujang / 6.
Rice malt salt cabbage water kimchi
7.
Rice Nuruk Yogurt / 8.
Rice nuruk seaweed salad
9.
Rice Nuruk Bracken Fern / 10.
Rice nuruk bamboo shoots
11.
Stir-fried rice and fermented soybeans / 12.
Rice nuruk dish
13.
Sugar-free red bean jam (rice yeast red bean jam) / 14.
Rice nuruk doenjang kimchi
15.
Rice yeast, soybean paste, perilla leaves / 16.
Rice nuruk danmuji
17.
Rice Nuruk Cucumber Pickle / 18.
Rice Nuruk Beef Master
19.
Rice Nuruk Pumpkin Soup / 20.
Rice nuruk night jelly
21.
Rice Nuruk Seaweed Jelly / 22.
Rice Nuruk Nutritious Mugwort Soup
23.
Rice Nuruk Yukjeon / 24.
Rice nuruk soybean paste and mugwort salad
25.
Rice Nuruk Doenjang Burdock Salad / 26.
Rice nuruk donnamul water kimchi
27.
Ginger Lemon Detox Juice / 28.
Radish greens
29.
Fermented Rice Jam / 30.
fermented rice bread
31.
Rice yeast ginger salt / 32.
Rice nuruk ginger syrup
33.
Fermented Rice Potato Chips / 34.
Rice cake soup with rice nuruk
35.
Rice Nuruk Tofu Sauce / 36.
Rice nuruk fermented tofu
37.
Rice yeast, garlic salt / 38.
Rice malt seasoned salt
39.
Rice Nuruk Fermented Tofu Cubes / 40.
Fermented rice malt curry
41.
Fermented Rice Pizza / 42.
Banana Rice Germ Tarak Porridge
II.
Fermented food dishes
1.
Vegetable Protein Tofu Japchae / 2.
Tomato Detox Juice
3.
Tomato Marinade / 4.
Cucumber roll sushi
5.
Fermented Soy Yogurt / 6.
Chive seasoning sauce
7.
Fermented fruit kimchi / 8.
Natural digestive aid, pumpkin sikhye
9.
Carrot Lafe, Carrot Salad / 10.
Suran vegetable noodles
11.
Raw bracken fern / 12.
Korean sake, rice wine
13.
Octopus stew with beef / 14.
Cabbage Vitamin Water Kimchi
15.
Vegetable soup, tomato stew / 16.
Lactic acid bacteria white kimchi
17.
Sugar-Free Natural Digestive Aid, 3-Color Ssammu / 18.
Braised burdock
19.
Old Pumpkin Vinegar / 20.
Crispy and crunchy kimchi
21.
Burdock Water Kimchi / 22.
3-day makgeolli
23.
Chocolate, chocolate powder / 24.
Fermented lotus root salad
25.
Boneless Pig's Feet / 26.
Revitalizing Dongchimi with Rice Yogurt
27.
Easy Fermented Japchae / 28.
Chewy chicken breast vegetable rolls
29.
Rice yogurt pickled persimmon / 30.
Protein Chocolate
31.
Azalea Fermented Pickle / 32.
Bracken Mill
33.
Cabbage Kimbap Roll / 34.
Perilla leaf pesto
35.
Sugar-Free Ginger Tea / 36.
Fermented wine, vinegar
37.
Sesame sauce, oriental sauce / 38.
Detox Seaweed Salad
39.
Cucumber and Melon Kongguksu / 40.
Cucumber cold noodles, Hampyeong cold noodles
41.
Sugar-Free Red Bean Rice Cake / 42.
Chive salad, chive salad
43.
Baked Potato Salad Dumplings / 44.
Balsamic Chestnut Balls
45.
Balsamic Ginger Pickle / 46.
Blue mustard kimchi
47.
Detox Kimbap / 48.
Cabbage Kimchi Sauerkraut
49.
Sweet Potato Dessert / 50.
Sugar-Free Onion Pickles
51.
Fermented green onion kimchi / 52.
All-Purpose Onion Dressing Sauce
53.
Plant-Based Probiotic Greek Yogurt / 54.
Fermented seaweed
55.
Grape Wine Fermented Vinegar / 56.
fermented fermented anchovy sauce
57.
Fermented soybeans, fermented soybean powder / 58.
Rice and Gochujang Bulgogi
59.
Protein Nutrition Steamed / 60.
Sprouted brown rice
61.
Soybean Mayonnaise / 62.
Egg custard pudding made with vegetables
63.
Lotus Root Pickle / 64.
Fermented seasoned fish cake soup
65.
Sugar-Free Pumpkin Porridge / 66.
Perilla leaf black pork
67.
Jerky / 68.
Pumpkin pancake
69.
Audijam / 70.
Perilla leaf pesto
Part VI.
A life that practices the philosophy of fermentation,
A lifestyle with fermentation
How to enjoy fermentation in everyday life, in practice
Fermentation Manager Trainee P's Practice
Enlightenment and life transformation through fermentation
The Value of Fermentation for the Future
If you act now, your future begins right now.
Appendix.
The story of the 'fermenters'
Recommendation
About the Author
Part I.
Jeong In-suk, Walking the Path of Fermentation
Fermentation, a mysterious harmony gifted by nature
Your body is made of what you eat.
Developing indigenous yeast that adds fermentation to everyday life
Thanks to the effort and passion poured into fermentation research,
Master fermentation expert Jeong In-suk's doctoral dissertation was born from her techniques.
Launching free fermentation education for cancer patients
Let's spread fermentation to the world
Part II.
Jeong In-sook, Flowing into the World with Everyone
Known as a master of fermentation
Based on the Chojeong Life Fermentation School
Visiting agricultural technology centers across the country
Fermented Food Managers, we support your efforts.
Experience the Chojeong Life Fermentation School
Let's flow into the world with the fermentation machine.
Part III.
Basic knowledge about fermentation and the story of rice nuruk
What is fermentation?
Types of fermented foods
Benefits of fermented foods
The Scientific Principles of Fermentation: The Role of Microorganisms and Enzymes
Types and Effects of Korean Fermented Foods
Korean traditional fermented foods are a precious asset that must be preserved.
The Story of Rice Nuruk
Let's sublimate the rice that everyone eats through fermentation.
Part IV.
Things to know before fermenting dishes
A few things you need to know before starting fermentation
A Beginner's Guide to Fermented Cooking
The secret to foolproof fermentation
Tips for maximizing the flavor of fermented dishes
The Impact of Fermentation on Health, Taste, and Sustainability
Part V.
Jeong In-sook's Naturally Fermented Table: 112 Fermented Dishes
I.
Fermented rice malt dish
1.
Rice yeast / 2.
Rice malt salt
3.
Rice nuruk low-salt soybean paste / 4.
Rice nuruk all-purpose soy sauce
5.
Rice Nuruk Low-Salt Gochujang / 6.
Rice malt salt cabbage water kimchi
7.
Rice Nuruk Yogurt / 8.
Rice nuruk seaweed salad
9.
Rice Nuruk Bracken Fern / 10.
Rice nuruk bamboo shoots
11.
Stir-fried rice and fermented soybeans / 12.
Rice nuruk dish
13.
Sugar-free red bean jam (rice yeast red bean jam) / 14.
Rice nuruk doenjang kimchi
15.
Rice yeast, soybean paste, perilla leaves / 16.
Rice nuruk danmuji
17.
Rice Nuruk Cucumber Pickle / 18.
Rice Nuruk Beef Master
19.
Rice Nuruk Pumpkin Soup / 20.
Rice nuruk night jelly
21.
Rice Nuruk Seaweed Jelly / 22.
Rice Nuruk Nutritious Mugwort Soup
23.
Rice Nuruk Yukjeon / 24.
Rice nuruk soybean paste and mugwort salad
25.
Rice Nuruk Doenjang Burdock Salad / 26.
Rice nuruk donnamul water kimchi
27.
Ginger Lemon Detox Juice / 28.
Radish greens
29.
Fermented Rice Jam / 30.
fermented rice bread
31.
Rice yeast ginger salt / 32.
Rice nuruk ginger syrup
33.
Fermented Rice Potato Chips / 34.
Rice cake soup with rice nuruk
35.
Rice Nuruk Tofu Sauce / 36.
Rice nuruk fermented tofu
37.
Rice yeast, garlic salt / 38.
Rice malt seasoned salt
39.
Rice Nuruk Fermented Tofu Cubes / 40.
Fermented rice malt curry
41.
Fermented Rice Pizza / 42.
Banana Rice Germ Tarak Porridge
II.
Fermented food dishes
1.
Vegetable Protein Tofu Japchae / 2.
Tomato Detox Juice
3.
Tomato Marinade / 4.
Cucumber roll sushi
5.
Fermented Soy Yogurt / 6.
Chive seasoning sauce
7.
Fermented fruit kimchi / 8.
Natural digestive aid, pumpkin sikhye
9.
Carrot Lafe, Carrot Salad / 10.
Suran vegetable noodles
11.
Raw bracken fern / 12.
Korean sake, rice wine
13.
Octopus stew with beef / 14.
Cabbage Vitamin Water Kimchi
15.
Vegetable soup, tomato stew / 16.
Lactic acid bacteria white kimchi
17.
Sugar-Free Natural Digestive Aid, 3-Color Ssammu / 18.
Braised burdock
19.
Old Pumpkin Vinegar / 20.
Crispy and crunchy kimchi
21.
Burdock Water Kimchi / 22.
3-day makgeolli
23.
Chocolate, chocolate powder / 24.
Fermented lotus root salad
25.
Boneless Pig's Feet / 26.
Revitalizing Dongchimi with Rice Yogurt
27.
Easy Fermented Japchae / 28.
Chewy chicken breast vegetable rolls
29.
Rice yogurt pickled persimmon / 30.
Protein Chocolate
31.
Azalea Fermented Pickle / 32.
Bracken Mill
33.
Cabbage Kimbap Roll / 34.
Perilla leaf pesto
35.
Sugar-Free Ginger Tea / 36.
Fermented wine, vinegar
37.
Sesame sauce, oriental sauce / 38.
Detox Seaweed Salad
39.
Cucumber and Melon Kongguksu / 40.
Cucumber cold noodles, Hampyeong cold noodles
41.
Sugar-Free Red Bean Rice Cake / 42.
Chive salad, chive salad
43.
Baked Potato Salad Dumplings / 44.
Balsamic Chestnut Balls
45.
Balsamic Ginger Pickle / 46.
Blue mustard kimchi
47.
Detox Kimbap / 48.
Cabbage Kimchi Sauerkraut
49.
Sweet Potato Dessert / 50.
Sugar-Free Onion Pickles
51.
Fermented green onion kimchi / 52.
All-Purpose Onion Dressing Sauce
53.
Plant-Based Probiotic Greek Yogurt / 54.
Fermented seaweed
55.
Grape Wine Fermented Vinegar / 56.
fermented fermented anchovy sauce
57.
Fermented soybeans, fermented soybean powder / 58.
Rice and Gochujang Bulgogi
59.
Protein Nutrition Steamed / 60.
Sprouted brown rice
61.
Soybean Mayonnaise / 62.
Egg custard pudding made with vegetables
63.
Lotus Root Pickle / 64.
Fermented seasoned fish cake soup
65.
Sugar-Free Pumpkin Porridge / 66.
Perilla leaf black pork
67.
Jerky / 68.
Pumpkin pancake
69.
Audijam / 70.
Perilla leaf pesto
Part VI.
A life that practices the philosophy of fermentation,
A lifestyle with fermentation
How to enjoy fermentation in everyday life, in practice
Fermentation Manager Trainee P's Practice
Enlightenment and life transformation through fermentation
The Value of Fermentation for the Future
If you act now, your future begins right now.
Appendix.
The story of the 'fermenters'
Into the book
The Chojeong Lifestyle Fermentation School is a space that aims to spread awareness about how to achieve a healthy and balanced life through fermentation.
By scientifically developing fermentation, we aim to provide experiential learning on traditional fermented foods, where natural microorganisms and humans become one, and through this, to realize '120 years of health'.
Modern people often lose their nutritional balance due to irregular meals and rapid consumption of food.
Fermented foods can be said to be nature's gift that can cure the nutritional imbalances of modern people.
Through my school, I hope to provide opportunities for students to experience and learn firsthand the importance of traditional fermented foods and to understand the profound value of fermentation.
The school offers fermentation education for local farmers, as well as an experience program for traditional fermented foods that can help solve modern health problems.
Fermentation is not simply a technique for enhancing the taste of food; it also plays a role in human health.
Especially these days, when our health is threatened by fine dust, environmental hormones, and various food additives, fermentation is gaining attention as a way to regain a healthy life.
To this end, schools are implementing various programs to promote traditional fermentation culture in daily life and pass it on to future generations, with the goal of promoting well-being, health, and a happy long life.
--- p.50
The secret to maintaining a truly healthy life is experiencing the natural flow of meeting and interacting with microorganisms, consuming new products through the fermentation process, and then having those products nourish the microorganisms within our bodies, circulating through our bodies and minds.
Through fermented foods that are good for the body, microorganisms enter our bodies and circulate, supplying us with energy and even giving us new vitality, so life becomes a part of healthy nature and circulates together.
As we follow the laws of nature and practice fermentation, both our body and mind become purified, and the changes in life brought about by fermentation are truly profound and essential.
I feel that when I dive deep into fermentation, there comes a moment when microorganisms begin to seem like friends, and I come to understand the laws of nature more deeply.
The more I immerse myself in fermentation, the more the principles of the world naturally become absorbed into my body, which in turn transforms me and creates a greater space and freedom to share with others.
The more space you have, the more comfortable you feel and everything becomes more enjoyable.
I think this is the ultimate transformation and enlightenment that fermentation brings, similar to the path to enlightenment.
And I get to share that realization with my life and with others.
In this way, fermentation is a precious process that leads us to a richer and more meaningful life.
By scientifically developing fermentation, we aim to provide experiential learning on traditional fermented foods, where natural microorganisms and humans become one, and through this, to realize '120 years of health'.
Modern people often lose their nutritional balance due to irregular meals and rapid consumption of food.
Fermented foods can be said to be nature's gift that can cure the nutritional imbalances of modern people.
Through my school, I hope to provide opportunities for students to experience and learn firsthand the importance of traditional fermented foods and to understand the profound value of fermentation.
The school offers fermentation education for local farmers, as well as an experience program for traditional fermented foods that can help solve modern health problems.
Fermentation is not simply a technique for enhancing the taste of food; it also plays a role in human health.
Especially these days, when our health is threatened by fine dust, environmental hormones, and various food additives, fermentation is gaining attention as a way to regain a healthy life.
To this end, schools are implementing various programs to promote traditional fermentation culture in daily life and pass it on to future generations, with the goal of promoting well-being, health, and a happy long life.
--- p.50
The secret to maintaining a truly healthy life is experiencing the natural flow of meeting and interacting with microorganisms, consuming new products through the fermentation process, and then having those products nourish the microorganisms within our bodies, circulating through our bodies and minds.
Through fermented foods that are good for the body, microorganisms enter our bodies and circulate, supplying us with energy and even giving us new vitality, so life becomes a part of healthy nature and circulates together.
As we follow the laws of nature and practice fermentation, both our body and mind become purified, and the changes in life brought about by fermentation are truly profound and essential.
I feel that when I dive deep into fermentation, there comes a moment when microorganisms begin to seem like friends, and I come to understand the laws of nature more deeply.
The more I immerse myself in fermentation, the more the principles of the world naturally become absorbed into my body, which in turn transforms me and creates a greater space and freedom to share with others.
The more space you have, the more comfortable you feel and everything becomes more enjoyable.
I think this is the ultimate transformation and enlightenment that fermentation brings, similar to the path to enlightenment.
And I get to share that realization with my life and with others.
In this way, fermentation is a precious process that leads us to a richer and more meaningful life.
--- p.220
Publisher's Review
Fermentation master Jeong In-sook runs the YouTube channel “Jeong In-sook’s Natural Fermentation Table” to communicate with more people based on her 20 years of research on fermented foods.
Launched in 2022, this channel introduces how to utilize fermented products in food, and aims to promote a healthy diet and improve public health. It is currently receiving much love.
The purpose of the Chojeong Lifestyle Fermentation School is to widely publicize the value of fermented food culture, which is at the center of future food culture, and to enable everyone to utilize it.
Additionally, we teach you how to easily make various fermented foods on-site, such as rice nuruk kimchi, doenjang, gochujang, soy sauce, salt, yogurt, jam, and vinegar, by fermenting our rice.
We aim to establish a sustainable and healthy food culture by adding fermentation to our daily lives through lifestyle fermentation education.
Training is provided in various ways, including one-day experiential classes, fermented food management training, and expert training.
For inquiries and applications, please call 010-8690-0834.
Launched in 2022, this channel introduces how to utilize fermented products in food, and aims to promote a healthy diet and improve public health. It is currently receiving much love.
The purpose of the Chojeong Lifestyle Fermentation School is to widely publicize the value of fermented food culture, which is at the center of future food culture, and to enable everyone to utilize it.
Additionally, we teach you how to easily make various fermented foods on-site, such as rice nuruk kimchi, doenjang, gochujang, soy sauce, salt, yogurt, jam, and vinegar, by fermenting our rice.
We aim to establish a sustainable and healthy food culture by adding fermentation to our daily lives through lifestyle fermentation education.
Training is provided in various ways, including one-day experiential classes, fermented food management training, and expert training.
For inquiries and applications, please call 010-8690-0834.
GOODS SPECIFICS
- Date of issue: December 20, 2024
- Page count, weight, size: 232 pages | 600g | 188*270*14mm
- ISBN13: 9791172244224
- ISBN10: 1172244227
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