fermented food, Cheongukjang

Cheonggukjang does not need to be aged for long; you can enjoy it 2-3 days after it is made. Also it holds a lot of nutrients from the beans as they are kept intact rather than mashed or ground. Traditional doenjang had been known for the time it consumes to make it and could be sometimes too salty or with less flavor. So people started to make a quicker version of it, which is cheonggukjang we now know. It can be made out of a part of a Meju or other separate batch of boiled beans. Unlike other Jangs, it is relatively easy and quick to make so fits the urban life.
Not just cheongukjang, but Korea has a long history of a variety of fermented foods. The health benefits of fermented foods are now of a universal knowledge. Fermentation has been known to human before history –traditionally and from experience, and has been used in making fruit wine, beer, bread, cheese and more. There are numerous types and styles of fermented foods, according to the microorganism or ingredient used, and they are each with unique flavor and characteristics. The ingredients can include grains, meat, herb or fish, and the components of the ingredients break down and recomposed to enhance the their palatability and storage. Fermented foods with long history include: drinks, bread, vinegar, soy (soy sauce, doenjnag, gochujang, etc), dairy (cheese, butter, yogurt, etc), salted foods (Kimchi, Jeotgal) and more.