Soybean paste is full of beneficial ingredients even when boiled... Finding a path to future food through traditional fermented foods

Young-Kyung Lee, Senior Researcher, Korea Food Research Institute When we think of yogurt, we naturally think of lactic acid bacteria. Major media outlets and health media around the world have introduced yogurt as a representative probiotic food and have paid attention to the role of lactic acid bacteria that contribute to health. As interest in K-food increases around the world, traditional Korean fermented foods, especially kimchi and sauces, are also receiving great attention. In fact, the American Times...