A) Anything that undergoes fermentation gains greater nutritional value, so it makes sense to use such foods. Their intake should naturally be targeted at the right segment of the population - for example, they are not suitable for those with histamine intolerance, and individuals suffering from certain digestive disorders should avoid highly spicy types.
B) Yes, these are still fermented products.
C) Doenjang is a paste made from fermented soybeans, and Gochujang is also a fermented paste from soybeans but with the addition of spicy seasoning. Even though there are numerous recipes for their preparation that differ in the ingredients used, the principle is always the same - you let the base ingredient ferment using a specific agent, and the result (in flavor and color) varies mainly depending on the time during which the fermentation took place, as well as the temperature, pressure, and minor ingredients used.
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.