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Traditional Kimchi Making - Seoul

People make Kimchi for a sharing event at the Jogyesa temple in Seoul, South Korea, November 27, 2024. Kimchi is a traditional Korean side dish consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (a salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal. Photo by Jun Hyosang/Xinhua/ABACAPRESS.COM

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Traditional Kimchi Making - Seoul

People make Kimchi for a sharing event at the Jogyesa temple in Seoul, South Korea, November 27, 2024. Kimchi is a traditional Korean side dish consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (a salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal. Photo by Jun Hyosang/Xinhua/ABACAPRESS.COM

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Traditional Kimchi Making - Seoul

People make Kimchi for a sharing event at the Jogyesa temple in Seoul, South Korea, November 27, 2024. Kimchi is a traditional Korean side dish consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (a salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal. Photo by Jun Hyosang/Xinhua/ABACAPRESS.COM

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Traditional Kimchi Making - Seoul

People make Kimchi for a sharing event at the Jogyesa temple in Seoul, South Korea, November 27, 2024. Kimchi is a traditional Korean side dish consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (a salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal. Photo by Jun Hyosang/Xinhua/ABACAPRESS.COM

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INDONESIA-LHOKSEUMAWE-DAILY LIFE-TEMPEH MAKING

(240704) -- LHOKSEUMAWE, July 4, 2024 Photo by Xinhua/ABACAPRESS.COM) -- A worker processes soybeans while making tempeh, a traditional Indonesian food made from fermented soybeans, in Lhokseumawe, Aceh Province, Indonesia, July 4, 2024. (Photo by Fachrul Reza/Xinhua/ABACAPRESS.COM

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INDONESIA-LHOKSEUMAWE-DAILY LIFE-TEMPEH MAKING

(240704) -- LHOKSEUMAWE, July 4, 2024 Photo by Xinhua/ABACAPRESS.COM) -- A worker processes soybeans while making tempeh, a traditional Indonesian food made from fermented soybeans, in Lhokseumawe, Aceh Province, Indonesia, July 4, 2024. (Photo by Fachrul Reza/Xinhua/ABACAPRESS.COM

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7-meter-high steamer set used in bun shop in China to meet New Year demand

STORY: 7-meter-high steamer set used in bun shop in China to meet New Year demand SHOOTING TIME: Jan. 21, 2024 DATELINE: Feb. 5, 2024 LENGTH: 00:00:30 LOCATION: NANTONG, China CATEGORY: SOCIETY SHOTLIST: 1. various of the steamed bun shop 2. SOUNDBITE (Chinese): SU XIUPING, Pastry cook STORYLINE: At a small steamed bun shop in Nantong City, east China's Jiangsu Province, an incredibly high steamer set has made the shop a popular destination for many food buyers and also those who are just curious. The steamer set has 57 layers and is over 7 meters tall. Employees of the shop have to use an elevator to get the steamers. A pastry cook at the shop said there has been an increasing demand for steamed buns as the Spring Festival is around the corner, and that is why they are using more layers of steamers. SOUNDBITE (Chinese): SU XIUPING, Pastry cook "Our steamed buns are traditional, fermented with rice wine. It tastes good. It's chewy and has a special flavor. Our buns are very popular among the locals. As

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(AmazingAnhui)CHINA-ANHUI-HUANGSHAN-FERMENTED MANDARIN FISH (CN)

(240120) -- HUANGSHAN, Jan. 20, 2024 (Xinhua) -- A staff member checks on a fermented mandarin fish at a food company in Huangshan City, east China's Anhui Province, Jan. 11, 2024. The fermented mandarin fish, also known as "Chouguiyu," is a representative of Anhui cuisine, which originated in the historical Huizhou region. Its unique smell and delicious taste have gained praise from gourmets. In recent years, Huangshan City in east China's Anhui Province has vigorously promoted the development of fermented mandarin fish industry. Various initiatives have been implemented, including the formulation of local and group standards for processing and cooking the dish, improvement of its taste, introduction of modern production lines, and establishment of e-commerce and logistics platform. By 2023, Huangshan City has owned over 100 fermented mandarin fish processing enterprises, with a production value surpassing 5 billion yuan (approximately 0.69 billion U.S. dollars), contributing to the employment of over 30,

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(AmazingAnhui)CHINA-ANHUI-HUANGSHAN-FERMENTED MANDARIN FISH (CN)

(240120) -- HUANGSHAN, Jan. 20, 2024 (Xinhua) -- Staff members work on a production line of fermented mandarin fish at a food company in Huangshan City, east China's Anhui Province, Jan. 11, 2024. The fermented mandarin fish, also known as "Chouguiyu," is a representative of Anhui cuisine, which originated in the historical Huizhou region. Its unique smell and delicious taste have gained praise from gourmets. In recent years, Huangshan City in east China's Anhui Province has vigorously promoted the development of fermented mandarin fish industry. Various initiatives have been implemented, including the formulation of local and group standards for processing and cooking the dish, improvement of its taste, introduction of modern production lines, and establishment of e-commerce and logistics platform. By 2023, Huangshan City has owned over 100 fermented mandarin fish processing enterprises, with a production value surpassing 5 billion yuan (approximately 0.69 billion U.S. dollars), contributing to the employ

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Farmers market in Kyiv

KYIV, UKRAINE - JANUARY 10, 2024 - A seller weighs fermented cabbage at a farmers market in Darnytska Square, Kyiv, capital of Ukraine.

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COTE D'IVOIRE-ABIDJAN-DAILY LIFE-ATTIEKE

(231228) -- ABIDJAN, Dec. 28, 2023 (Xinhua) -- A woman sifts cassava root semolina in Abidjan, Cote d'Ivoire, on Dec. 27, 2023. Cassava is an important staple food in Africa. Attieke, a fermented flour made from cassava roots, originated from the lagoon ethnic groups of the south of Cote d'Ivoire, and has become an essential dish for the locals. (Photo by Yvan Sonh/Xinhua)

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COTE D'IVOIRE-ABIDJAN-DAILY LIFE-ATTIEKE

(231228) -- ABIDJAN, Dec. 28, 2023 (Xinhua) -- A woman peels cassava roots to prepare attieke in Abidjan, Cote d'Ivoire, on Dec. 27, 2023. Cassava is an important staple food in Africa. Attieke, a fermented flour made from cassava roots, originated from the lagoon ethnic groups of the south of Cote d'Ivoire, and has become an essential dish for the locals. (Photo by Yvan Sonh/Xinhua)

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COTE D'IVOIRE-ABIDJAN-DAILY LIFE-ATTIEKE

(231228) -- ABIDJAN, Dec. 28, 2023 (Xinhua) -- A woman drys cassava root semolina in the sun in Abidjan, Cote d'Ivoire, on Dec. 27, 2023. Cassava is an important staple food in Africa. Attieke, a fermented flour made from cassava roots, originated from the lagoon ethnic groups of the south of Cote d'Ivoire, and has become an essential dish for the locals. (Photo by Yvan Sonh/Xinhua)

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COTE D'IVOIRE-ABIDJAN-DAILY LIFE-ATTIEKE

(231228) -- ABIDJAN, Dec. 28, 2023 (Xinhua) -- Women process ground cassava roots in Abidjan, Cote d'Ivoire, on Dec. 27, 2023. Cassava is an important staple food in Africa. Attieke, a fermented flour made from cassava roots, originated from the lagoon ethnic groups of the south of Cote d'Ivoire, and has become an essential dish for the locals. (Photo by Yvan Sonh/Xinhua)

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COTE D'IVOIRE-ABIDJAN-DAILY LIFE-ATTIEKE

(231228) -- ABIDJAN, Dec. 28, 2023 (Xinhua) -- A woman sifts cassava root semolina in Abidjan, Cote d'Ivoire, on Dec. 27, 2023. Cassava is an important staple food in Africa. Attieke, a fermented flour made from cassava roots, originated from the lagoon ethnic groups of the south of Cote d'Ivoire, and has become an essential dish for the locals. (Photo by Yvan Sonh/Xinhua)

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COTE D'IVOIRE-ABIDJAN-DAILY LIFE-ATTIEKE

(231228) -- ABIDJAN, Dec. 28, 2023 (Xinhua) -- Women dry cassava root semolina in the sun in Abidjan, Cote d'Ivoire, on Dec. 27, 2023. Cassava is an important staple food in Africa. Attieke, a fermented flour made from cassava roots, originated from the lagoon ethnic groups of the south of Cote d'Ivoire, and has become an essential dish for the locals. (Photo by Yvan Sonh/Xinhua)

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COTE D'IVOIRE-ABIDJAN-DAILY LIFE-ATTIEKE

(231228) -- ABIDJAN, Dec. 28, 2023 (Xinhua) -- A woman prepares attieke in Abidjan, Cote d'Ivoire, on Dec. 27, 2023. Cassava is an important staple food in Africa. Attieke, a fermented flour made from cassava roots, originated from the lagoon ethnic groups of the south of Cote d'Ivoire, and has become an essential dish for the locals. (Photo by Yvan Sonh/Xinhua)

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COTE D'IVOIRE-ABIDJAN-DAILY LIFE-ATTIEKE

(231228) -- ABIDJAN, Dec. 28, 2023 (Xinhua) -- A man sells attieke accompanied by fried fish at a restaurant in Abidjan, Cote d'Ivoire, on Dec. 27, 2023. Cassava is an important staple food in Africa. Attieke, a fermented flour made from cassava roots, originated from the lagoon ethnic groups of the south of Cote d'Ivoire, and has become an essential dish for the locals. (Photo by Yvan Sonh/Xinhua)

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'Hawaijar' fermented soybeans in Imphal, India

IMPHAL, India - A woman shows the traditional food "hawaijar," fermented soybeans, at a market in Imphal, northeastern India, on June 29, 2014. The food resembles Japanese "natto," which is also a type of fermented soybeans.

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China helps S. Korean kimchi factory tide over COVID-19 pandemic

STORY: China helps S. Korean kimchi factory tide over COVID-19 pandemic DATELINE: Aug. 23, 2022 LENGTH: 00:03:43 LOCATION: LIANYUNGANG, China CATEGORY: ECONOMY SHOTLIST: 1. various of kimchi products, street views in China and China-South Korean exchanges 2. SOUNDBITE (Korean): OM DONG HYEON, General Manager of DAESANG (Lianyungang) Food Co., Ltd. STORYLINE: Kimchi is a traditional fermented Korean side dish. And it is also what bonds Om Dong Hyeon with China for almost two decades. SOUNDBITE (Korean): OM DONG HYEON, General Manager of DAESANG (Lianyungang) Food Co., Ltd. "My name is Om Dong Hyeon. I was born in Chuncheon city, Gangwon Province of South Korea. In 2003, I came to China for the first time when my company established the affiliated factory in Miyun district of Beijing. Before I came to China, I didn't know much about the country. I just knew that China is a developing country. After moving here, what impressed me most was how fast China was changing and developing. At the end of 2019, I r

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Australian model Miranda Kerr promotes fermented food

Australian model Miranda Kerr holds up a cup of miso soup during an event to promote fermented food in the city of Omachi, Nagano Prefecture, central Japan, on June 21, 2016. Japanese miso maker Marukome Co. appointed her as a "fermented food ambassador" to help promote miso and other fermented food products. (Kyodo) ==Kyodo

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Australian model Miranda Kerr promotes fermented food

Australian model Miranda Kerr poses during an event to promote fermented food in the city of Omachi, Nagano Prefecture, central Japan, on June 21, 2016. Japanese miso maker Marukome Co. appointed her as a "fermented food ambassador" to help promote miso and other fermented food products. (Kyodo) ==Kyodo

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Japanese fermented food introduced at Milan

Nobutaro Asai (L), president of "miso" soybean paste maker Maruya Hatcho Miso, in the central Japanese prefecture of Aichi, in the costume of a Japanese feudal lord, encourages a participant to sample the soybean paste during an event to introduce Japanese fermented food produced in the prefecture, on Aug. 9, 2015, in Milan, Italy, where the food-themed world exposition is being held. (Kyodo) ==Kyodo

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Japanese fermented food introduced at Milan

Visitors at an event to introduce Japanese fermented food produced in the central Japanese prefecture of Aichi, try making hand-rolled sushi on Aug. 9, 2015, in Milan, Italy, where the food-themed world exposition is being held. (Kyodo) ==Kyodo

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'Hawaijar' fermented soybeans in Imphal, India

IMPHAL, India - A woman shows the traditional food "hawaijar," fermented soybeans, at a market in Imphal, northeastern India, on June 29, 2014. The food resembles Japanese "natto," which is also a type of fermented soybeans. (Kyodo)