Jindo-gun 'Fermented Food Expert Class' Training... Establishing a Growth Foundation for Processing and Development

Making Fermented Foods Directly: Rice Nuruk, Fruit and Fermentation Liquids, Balsamic Vinegar, and More

Jindo-gun, Jeollanam-do, has completed a total of five sessions of fermented food expert training that took place since last month.

According to the county on the 13th, this training was conducted by inviting Jeong In-sook, CEO of Chojung Life Fermentation School Co., Ltd., to promote the consumption of Korean rice, process and develop Jindo-gun fermented foods, and establish a growth foundation.

They are taking a commemorative photo after completing the fermented food expert course.
[Photo by Jindo-gun]

The curriculum included learning the principles and manufacturing theories of fermentation such as △ making rice nuruk △ making fruit and fermented liquids △ making balsamic vinegar △ making rice nuruk doenjang, along with practical sessions.

A participant in the training said, “It was a meaningful time to make healthy fermented foods myself,” and added, “Based on what I learned today, I will work hard to develop and sell nuruk, salt, Makgeolli, and other products using the agricultural products I cultivate myself.”

Park Ki-young, Director of the Rural Vitality Division, said, “We plan to conduct additional training sessions in the second half of this year by actively reflecting the opinions of the trainees,” and added, “We will continue to open various training courses that can help improve the health of residents and increase agricultural income.”

Jindo = Asia Economy Honam Reporting Headquarters, Reporter Oh Seung-geun just8440@asiae.co.kr