EditorialGochujang, the Korean fermented red pepper paste, in New York, March 8, 2023. Food styled by Barrett Washburne. (James Ransom/The New York Times)
EditorialGochujang, the Korean fermented red pepper paste, in New York, March 8, 2023. Food styled by Barrett Washburne. (James Ransom/The New York Times)
EditorialGochujang, the Korean fermented red pepper paste, in New York, March 8, 2023. Food styled by Barrett Washburne. (James Ransom/The New York Times)
EditorialGochujang, the Korean fermented red pepper paste, in New York, March 8, 2023. Food styled by Barrett Washburne. (James Ransom/The New York Times)
EditorialGochujang, the Korean fermented red pepper paste, in New York, March 8, 2023. Food styled by Barrett Washburne. (James Ransom/The New York Times)
EditorialA tasting-menu slice at I Masanielli with “three kinds of bitter”: fermented sea urchin, fermented chicory and beer-infused ricotta, in Caserta, Italy, in October 2022. (Roberto Salomone/The New York Times)
EditorialKi Soon Do, a prestigious Grand Master of Jang, Korea’s traditional fermented sauces, with her jars in Changpyeong, South Korea, Sept. 30, 2019. (Chang W. Lee/The New York Times)
EditorialSinasir, flat skillet cakes made from fermented rice, a perfect vehicle for sopping up soups and stews. Food Stylist: Rebecca Jurkevich. (David Malosh/The New York Times)
EditorialA bowl of doenjang jjigae, which combines anchovies and the umami of doenjang, a fermented soybean paste, with the natural sweetness of onion, zucchini and radish, in New York, May 25, 2022. Food styled by Sue Li. Props styled by Sophia Pappas. (Bobbi Lin/The New York Times)
EditorialSeng Luangrath prepares a crispy coconut-rice salad with fermented pork at Thip Khao, her Lao restaurant in Washington, Oct. 25, 2019. (Jennifer Chase/The New York Times)
EditorialA photo of puerh teas provided by Sotheby?s, which for the first time will be auctioning lots of the prized product. (Sotheby?s via The New York Times)