How Fermentation Turns Fresh Fruit Into Well-Known Asian Delicacies | Sour, Salty & Alive

Humans have found ways to harness the bounty of the lush rainforests and the valleys of Asia, to turn the exotic fruits of their land into an extraordinary variety of flavours.
In South Korea, fermented sauces known as ‘jang’ form the cornerstone of their big, bold cuisine. At the Philippines’ Chocolate Hills, fermentation champions the 300-year history behind the cacao bean that creates its namesake delicacy. In the dense jungles of Sabah, the largest fruit in the world - jackfruit - is harvested unripe and transformed by lactic acid fermentation into a dish beloved by the indigenous tribes.
00:00 Introduction
01:47 Strawberry gochujang, modern twist on traditional Korean sauce
05:55 How fermenting cacao beans turns them into chocolate
12:34 Making fermented rice into gochujang
16:57 Nangka Nonsom, fermented jackfruit side dish in Malaysia
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About the show: Not raw. Not cooked. But crafted by time. The ancient art of fermentation unlocks a world of delicious possibilities. Discover Asia’s most delectable, fermented foods.
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#CNAInsider #SourSaltyAndAliveCNA #Fermentation #SouthKorea #Malaysia #Philippines
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[@lowwastehighmelanin]

Opened this right as I bite into rice with ssamjang and furikake 😂

[@gasun1274]

The Dusun word is nangko, not nangka. The biggest I've ever eaten was more than 3 feet long and it was from my own backyard. It can grow more but it collapsed under its own weight and broke the tree.

[@gasun1274]

19:20 This is wrong. This is tuhau, not taro stalks. Seriously a 3 second Google search will tell you what that is. Also those aren't spring onions, but losun. Losun is a type of native allium, it's sweet and not pungent unlike most alliums.

[@lowwastehighmelanin]

Oooo that sounds like an interesting plant. I'd like to try that 👁️👄👁️

[@yaptieweng1954]

It’s doesn’t matter if it’s losun or spring onions as these are known by different names depending on where you live.

[@cheskydivision]

Those cocoa bean boxes looked pretty nasty. I was already annoyed by the way that chef was playing with the food but bugs too….ridiculous