(August 25 EKCF) Meet & Learn about Korean Grandmother Tradition of Fermentation Foods with Ms. Jee Hyunsuk

Meet Korean grandmothers and learn about the Korean tradition of fermentation foods! Ms. Jee Hyunsuk, founder of Jee’s Domestic Fermentation School, will tell us about their stories of making “the Korean slow food.” Getting into the culture of fermentation foods is not only healing but also salvific for ALL in WE! It is rich in proteins and all other nutrients that we humans can live happily and healthily.

Day: Fourth Friday, August 25th, 2023
Time: 6am PDT; 9am EDT; 2pm UTC; 4pm EET for one hour (Note the adjusted time for this session!)

Hosted by Anna Tzanova and Helen Hwang

For the Zoom meeting info, please contact Anna Tzavona (annatzanova@yahoo.ca).

Ms. Jee Hyunsuk’s fermentation work aims at inheriting and preserving the kitchen tradition of “grandmothers” from Jeju Island and other parts of South Korea. She will introduce her “grandmothers” whom she visited to learn from and the methods of preparing such fermentation foods as sweet sauces, candies, cookies, rice cakes, syrup, jangdeok (장떡), and dubu (두부 tofu) and the dubu-soybean paste (비지장) as well as doenjang 된장, ganjang 간장, gochujang 고추장.

지현숙생활발효학교는 대한민국의 전통발효를

계승하고, 교육을 통해 발효식문화를 이어가고 있습니다.

잊혀질 수 있는 발효문화를 기록하고자 할머니의 부엌을 찾아서 기록하고 있습니다.

Further Reading:

=Fermented-food diet increases microbiome diversity, decreases inflammatory proteins, study finds

“Microbiota-targeted diets can change immune status, providing a promising avenue for decreasing inflammation in healthy adults,” said Christopher Gardner, PhD, the Rehnborg Farquhar Professor and director of nutrition studies at the Stanford Prevention Research Center. “This finding was consistent across all participants in the study who were assigned to the higher fermented food group.”

https://med.stanford.edu/news/all-news/2021/07/fermented-food-diet-increases-microbiome-diversity-lowers-inflammation

=Fermented Foods, Health and the Gut Microbiome

Fermented foods have been a part of human diet for almost 10,000
years, and their level of diversity in the 21st century is
substantial. The health benefits of fermented foods have been
intensively investigated; identification of bioactive peptides and
microbial metabolites in fermented foods that can positively affect
human health has consolidated this interest. Each fermented food
typically hosts a distinct population of microorganisms. Once
ingested, nutrients and microorganisms from fermented foods may
survive to interact with the gut microbiome, which can now be resolved
at the species and strain level by metagenomics. Transient or
long-term colonization of the gut by fermented food strains or impacts
of fermented foods on indigenous gut microbes can therefore be
determined. This review considers the primary food fermentation
pathways and microorganisms involved, the potential health benefits,
and the ability of these foodstuffs to impact the gut microbiome once
ingested either through compounds produced during the fermentation
process or through interactions with microorganisms from the fermented
food that are capable of surviving in the gastro-intestinal transit.
This review clearly shows that fermented foods can affect the gut
microbiome in both the short and long term, and should be considered
an important element of the human diet.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9003261/