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)
EditorialAmber Galkin pours a glass of kvass, a fermented drink made from bread popular in Ukraine, at her home in Ypsilanti, Mich., July 29, 2022. (Erin Kirkland/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)